(Makes 2 Servings)

Ingredients:

2 cups (300 grams) fresh peas (frozen can be used if fresh aren’t available)

2 teaspoons of vegetable stock powder mixed with 480 grams of water/2 cups of vegetable stock

1/4 cup fresh mint leaves, loosely packed

Directions:

1. Prepare Ingredients:

If fresh peas are being used, shell them from the pods. If using frozen, ensure they are fully thawed.

Rinse the mint leaves and pat them dry.

2. Cook the Soup:

In a medium saucepan, bring the vegetable broth to a simmer over medium heat.

Add the peas to the broth. Let them cook for about 8-10 minutes if they are fresh or 5 minutes if they are frozen until they are tender but still bright green.

3. Add Mint:

Add the mint leaves to the saucepan at the last minute of cooking to preserve their vibrant colour and flavour.

4. Blend the Soup:

Carefully transfer the soup mixture to a blender. Secure the lid and blend on high until very smooth. If you prefer a thinner consistency, you can add a bit more broth and blend again.

5. Serve:

Taste and adjust the seasoning, adding a pinch of salt if necessary.

Serve the soup immediately if you prefer it hot, or let it cool and then refrigerate to serve chilled. The soup can be stored in an airtight container in the refrigerator for up to 3 days.

Garnish with a few small mint leaves.