A step-by-step guide to making the perfect minted pea soup

A good bowl of soup can be enjoyed all year round - not just when you’ve got the sniffles!

This simple, fresh, minted pea soup is full of flavour and goodness and will keep the hunger pangs away for longer than it takes to cook - just 20 minutes!

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Ingredients---------------

• Olive oil spray, 1 spray - 2 medium onions, finely diced - Garlic, 2 g , crushed - Chicken stock, 700ml - Peas, 500g - Fresh mint, roughly chopped - Harissa paste, 2 tablespoons

Method----------

Heat a large saucepan over a low heat and spray lightly with oil. Cook the onions and garlic gently for a few minutes until soft. Add chicken stock and bring to the boil. Add peas and bring back to the boil for 5–7 minutes.

Remove from the heat and allow to cool slightly. Add mint leaves and purée using a blender or hand-held processor.

Serve topped with a swirl of harissa if desired.

The soup will keep in the fridge for up to 4 days, but is best served immediately as its vibrant green colour will fade.

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