750ml boiling water
1 reduced-salt vegetable stock cube
2x 15ml spoons rapeseed oil
2x 15ml spoons fresh mint
1 small onion (chopped)
1 stick celery (chopped)
500g fresh shelled OR frozen peas
Ground black pepper
Reduced-fate creme fraiche OR low-fat natural yoghurt (optional)
Measure 750ml of boiling water into the measuring jug. Crumble in the stock cube and stir with a wooden spoon until dissolved.
Wash the fresh mint and put into a cup, chop the mint with scissors in the cup and put to one side for later.
Heat the rapeseed oil in the pan over a gentle heat and add the onion and celery. Cook with the lid on stirring occasionally to stop the ingredients sticking to the bottom of the pan.
Put the peas in the saucepan, stir to mix in with the onions and celery and add the stock.
Bring to the boil, reduce the heat, stir and simmer for 10 minutes.
Take off the heat and add the mint.
Once the soup has cooled a little, blend with a blender until smooth.
Add black pepper and creme fraiche to taste if using.