Preparation time: 10 minutes
Cooking time: 10-15 minutes
- Put the onion, then the garlic and chilli into the blender and chop using the coarse chop programme.
- Heat the oil in a large saucepan, add the chopped vegetables and cook over a medium heat, stirring occasionally for 3-4 minutes or until softened. Add the peas and stock and bring to the boil. Simmer for 5 minutes or a little longer if using frozen peas.
- Cool slightly then add half the soup to the blender jug (do not exceed 1200ml/5 cups maximum hot liquid capacity) and use the soup programme to make a smooth mixture, tip back into the pan. With the second batch add the fresh herbs and blend together as before. Add to the pan and season with salt and pepper if needed. Re-heat gently before serving.
- Serve garnished with fresh mint leaves.
Tip: To store the soup, cool after blending and store up to 3 days in the fridge.