Spring Pea and Mint Soup

Ingredients

• Olive oil 1 tbsp
• Onion 1 medium, chopped
• Garlic 1 clove, minced
• Leek (white and light green parts) 1, washed and sliced
• Frozen peas 500g
• Vegetable stock 750ml
• Fresh mint leaves 30g, plus extra for garnish
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Heat the olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and sliced leek (if using) and cook gently for 5-7 minutes until softened, but not browned. Add the garlic and cook for another minute until fragrant.
2. Pour in the vegetable stock and bring to a simmer. Add the frozen peas and cook for 5 minutes until they are tender and bright green.
3. Remove the saucepan from the heat. Carefully transfer the soup to a blender (you may need to do this in batches) or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
4. Stir in the fresh mint leaves and lemon juice. Season generously with salt and freshly ground black pepper to taste.
5. Reheat gently if necessary, but do not boil. Ladle the soup into bowls and garnish with a few extra mint leaves.