5 Ingredient Pea & Mint Soup

Healthy, filling, and perfect for this time of year, this makes a great starter, lunch, or dinner served with warm crusty bread. The soup itself uses only 5 ingredients, is a doddle to make and is a cheap, hearty meal which can keep you going for a few days if you make a big batch. I jazzed ours up with a dollop of creme fraiche on the top, some extra mint leaves, a drizzle of extra virgin olive oil and some toasted pumpkin and sunflower seeds, but you could use sour cream, a drizzle of double cream or even add some pancetta croutons if you like.

(Serves 4 - 61p per portion)

1. Add a knob of butter to a large saucepan over a medium heat and add a roughly chopped bunch of spring onions. Fry for a few minutes until slightly softened and golden before adding the leaves from a bunch of mint leaves.
2. Stir for a couple of minutes and add 500g frozen peas and 650ml good quality chicken stock. Bring to the boil then leave to simmer for 10 minutes.
3. Use a stick blender or soup blender to blitz the soup until smooth. It should be reasonably thick and still have a bit of texture.
4. Taste and correct the seasoning, I always add some extra salt and a good grinding of cracked black pepper, before spooning into bowls.
5. Serve with toppings of your choice, such as a dollop of creme fraiche, a drizzle of extra virgin olive oil and a sprinkling of toasted seeds and mint leaves.