1 tbsp extra virgin olive oil
3 small spring onions, roughly chopped (you can substitute this for a medium sized onion if you absolutely must, but I find it has a harsher taste)
3 cups/1 lb/450 g frozen or fresh peas
4 cups/32 fl oz/1 l vegetable stock
A handful fresh mint, finely chopped
Salt and pepper

1. In a medium saucepan over medium heat, heat the oil and then fry the spring onions for about 3 minutes. Add the peas and stir well to coat them in the oil.

2. Add the mint and the stock and cook for 10-15 minutes. Let cool for a few minutes. Transfer to a blender and whizz it all up. You could always use a handheld mixer if that's all you have but you'd probably have to do it in batches.

3. You can either garnish with mint and serve hot, or put it in the fridge to cool before serving. Miss Dahl suggests swirling in 1 tbsp of crème fraîche, but I object to soups that are too creamy so I omitted it.