Just the smell of this delicious soup screams out ‘summer’ and the fantastic thing is you can serve it either chilled or hot. It’s easy ‘peas’y to make too!

Serves 4.

Ingredients:

1 bunch of spring onions, roughly chopped
1 medium potato, peeled and cubed
1 garlic clove, crushed
850ml vegetable or chicken stock
250g defrosted or freshly podded peas
4 tbsp mint, very finely chopped
1 tsp caster sugar
1/2 a lime, juiced
150g soured cream or natural yogurt
Warm Cumin & Fennel Seeds to sprinkle
Lamb’s lettuce and a few spare peas to garnish (optional)

Method:

Put the spring onions, potato and garlic in a pan with the stock. Simmer for approximately 15 minutes until the potato is tender. Add the peas (reserving a small handful to garnish) and simmer for a further 5 minutes (no longer, as you want the fresh colour of the peas to remain).

Add the chopped mint, sugar and lime juice and 2/3rd of the yogurt then blitz in a food processor until smooth and vibrant. Season to taste.

To serve hot, pour into bowls straight away then garnish with the remaining soured cream or yogurt, lamb’s lettuce, fresh peas and a good handful of our savoury munchy seeds.

To serve chilled, cool quickly in the fridge. When you come to put it in bowls it might need a little extra stock if it has thickened.

Enjoy out in the sunshine with delicious slices of sourdough. Perfect for a summer lunch or as a starter for a dinner party.