A spring soup that’s fresh and light. Serve hot or cold, but never chilled, it doesn’t suit the flavour. Freezer friendly for up to 3 months
Gently fry the onions and garlic in a pan with the oil for 5 to 10 minutes on a low heat. Cover until soft, but not coloured.
Stir in the petit pois and the veggie stock. Then bring to a boil, simmer for 5 minutes.
Cool slightly, roughly 2 -4 minutes off the heat. Add the mint leaves and whizz with a hand blender to a smooth purée.
Serve chilled or warm.
Add 100g cooked bacon or ham diced
- mint leaves
-drizzle of olive oil