My pea and mint soup recipe is my default lunch when I fancy a bowl of warming comfort and I’m in a rush or can’t be bothered to simmer away a pot of vegetables. This time however, I added a few extra twists on my usual standby which were a nice change. In the January months when its cold and you want to be healthy, I often find I resort boringly to the same old recipes. This can be knocked out in about 15 minutes however and kept as pain or as fancy as you like.

Soup

• 280g frozen garden peas
• 400ml good quality hot chicken or vegetable stock (trust me it will make all the difference if its a good cube or a homemade stock)
• 100g edamame or soya beans
• 25g butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• Handful of fresh basil or mint leaves, finely chopped or shredded
• Olive oil
• Nigella seeds to garnish
• Yoghurt to garnish

1. Melt the butter and a splash of oil in a saucepan until bubbling.
2. Add the onion and cook gently over a low heat for about 10 minutes until soft and translucent
3. Add the chopped garlic and cook for a few more minutes.
4. Add the frozen peas and coat in the buttery onions
5. Add the stock and bring to the boil. Simmer for about 5 minutes.
6. Remove from the heat and puree with a hand blender
7. Return to the heat and stir in the frozen edamame or soya beans. If it is too thick for you at this stage, add a splash of water.
8. Simmer for a few minutes. Then stir through the chopped herbs.
9. Season to taste and serve garnish with a swirl or natural yoghurt and a sprinkling of nigella seeds