Soup is my go-to meal at lunch time in the winter.  This one is a particular favourite of mine particularly with the chilli which gives it a lovely kick.  That said, it is equally delicious without the added heat if you prefer.

Serves 4

Ingredients

Bunch of spring onions roughly chopped (you can use a small onion if you don’t have spring onions)

Medium potato peeled and diced

Clove of garlic crushed

850g vegetable stock

250g frozen peas

1 small green chilli pepper chopped and deseeded

4tbsp chopped fresh mint

Pinch of sugar

1 tbsp lime juice

1 tbsp double cream to garnish

Method

1. Put the spring onions, potato, garlic and stock into a pot and bring to boil
2. Turn down the heat and simmer for 15 mins until the potato has softened
3. Add the peas to the soup base and simmer for a further 5 mins
4. Stir in the mint, sugar, lime juice and chilli. Cool slightly before pouring into a liquidiser and whizzing until it is as smooth as you like your soup
5. Taste, then season with S&P to suit your taste……serve with a drizzle of cream – what could be easier!