← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• 6 Spring onion, chopped
• 1 clove Garlic, sliced
• 1 medium potato, peeled and diced
• 800 ml vegetable stock
• 600 g frozen peas
• 2 handfuls fresh mint leaves
• ½ lemon, juiced
• 100 ml single cream, to swirl (optional)
• Salt
• Black pepper

Method

1. Warm the oil in a pan over medium heat and soften the spring onions and garlic for 3 min.
2. Add the potato and stock, bring to a boil and simmer for 10 min, until the potato is soft.
3. Tip in the peas and simmer for just 3–4 min, until they are tender but still bright green. Overcooking turns them khaki.
4. Take the pan off the heat, add most of the mint and blend until smooth.
5. Season with salt, pepper and lemon juice. Serve with the last of the mint shredded on top, and a swirl of cream if you like.

Tips

• The cream swirl makes it no longer vegan or dairy-free; a drizzle of good olive oil works just as well.
• It is also lovely chilled on a hot day: cool it fast and thin with a little cold water. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Olive Magazine