|Pea and Mint soup|
500gm frozen peas (You can use fresh if you want)
A small handful of mint leaves (Or just save even more hassle and buy minted peas. Serious.)
6 cups vegetable stock
Put the stock and peas in a saucepan, bring to the boil and then turn down. Simmer for 20-30 minutes. Turn off the heat, add the mint leaves (skip this if you used minted peas), and whiz up with a stick mixer. Add water to thin out the soup slightly if required.
Gluten free (check your stock label), dairy free and vegetarian. Just don't try serving it to pea haters, unless you are willing to lie and pretend it's something different like 'herbed potato' or 'awesome alien slime soup'. This soup freezes well too, so I like to make a double batch then freeze some for later. Pictured here in a Maxwell and Williams Olso bowl.
I told you it was easy.