If your lunch routine has got into a bit of a rut, add some variety and a dash of colour with this cool, refreshing summer soup recipe.
Ingredients
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
- 500g petit pois
- 600ml chicken or vegetable stock
- A handful of mint leaves
Method
- 1. Gently fry 1 finely chopped onion and 1 finely chopped garlic clove in a pan with 1 tbsp olive oil for 5-10 minutes, covered, until soft but not coloured.
- 2. Stir in petit pois and chicken or vegetable stock. Bring to a boil, then simmer for 5 minutes.
- 3. Cool slightly, add a handful of mint leaves and whizz with a hand blender to a smooth purée.
- 4. Serve chilled, with ice cubes and extra mint leaves (it’s great warm, too).
Chef's tip
Freeze any leftovers for up to 3 months.