Pea and mint is one of our favourite flavour combinations. This soup is light, fresh and colourful, and it’s so simple to make you’ll have it mastered in one go.
Trim the ends off the spring onions and roughly chop into thin slices. Add
Add the stock and peas to the pan, and bring the soup to the boil, then reduce the heat and simmer for 4 minutes.
Pick the mint leaves off the stalks and add the leaves to a blender, along with the soup and juice from half the lemon, then blend until smooth. Taste and season with salt and pepper. Note: you may need to add a large pinch of salt, depending on how salty your vegetable stock is!
To serve, pour into bowls, drizzle with extra virgin olive oil, top with the remaining chopped spring onion and garnish with a few mint leaves.
© 2018 All rights reserved. Published by Bonnier Books UK.