Pea & mint soup

Crema de guisantes y menta

SERVES 4

olive oil, for frying

1 brown onion, finely diced

½ teaspoon sea salt flakes

1 small potato, diced

500 g (1 lb 2 oz/3½ cups) frozen peas

500 ml (17 fl oz/2 cups) vegetable or chicken stock

1 handful fresh mint leaves

Heat a dash of the olive oil in a saucepan over medium heat. Sauté the onion and salt for 2–3 minutes, until soft and translucent.

Add the potato, peas and stock to the saucepan. Put on the lid, increase the heat and bring to the boil. Once boiling, reduce the heat to low and simmer for 10 minutes.

Add the mint to the soup. Purée until smooth using a food processor or blender. Check for seasoning and serve.

Note

This soup will keep in the fridge for up to 5 days or can be frozen for up to 3 months.