- 1 tsp olive oil
- 6 spring onions
- 1 teaspoon chopped garlic
- 500 ml vegetable stock
- 1lb frozen peas
- large handful chopped mint
Heat a little oil in a pan, add all the veg other than the peas and sweat down.
When soft pour on stock and add peas, bring to the boil and add the mint then cook for 2-3 minutes.
Blend soup, strain over ice and adjust the seasoning.
Serve chilled with a sprig of fresh mint.