Pea and mint soup

Summer is here and this light, fresh soup is delicious served either hot or cold.

Serves 2

Ingredients:

• 1 onion, finely chopped
• 2 shallots, finely chopped
• 4 garlic cloves, finely sliced
• 1 tbsp olive oil
• 350g frozen petit pois
• 550ml vegetable stock
• A handful of mint leaves
• Sea salt and freshly ground black pepper

Method

• Melt the oil in a large saucepan and add the onion, shallots and garlic and sauté for about 5 minutes.
• Add the frozen peas and fry for a couple of minutes. Pour in the stock and bring to the boil.
• Cover and simmer for 8-10 minutes until the peas are tender.
• Remove the leaves from the mint stalks and add the leaves to the pan along with some salt and pepper.
• Blend the soup in a liquidizer and whiz until smooth.
• Serve hot or cold, and garnish with a swirl of yoghurt.

* If serving cold, chill the bowls in the fridge before serving

** Freezes well, so this can be made ahead of time, or doubled up for future use