Something warming and simple for a Monday lunchtime. After the slight overindulgence of the weekend (extra slice of cheesecake, anyone?), this is a nice light lunch, but satisfying all the same.

I love the sweetness of the peas, combined with a hint of mint, and the potato adds a creamy thickness to the the soup.

This pea soup with fresh mint is super simple to make using frozen peas, a potato, onion, vegetable stock and a few sprigs of mint. You also need a blender of some kind. I’ve used a stick blender, as it’s so easy to blitz up the soup while it’s still in the saucepan.

It’s relatively quick to cook too, if you chop the potato into very small pieces they cook through very quickly.

I’ve added a few croutons which I made from a leftover crust from a sliced white loaf. These were made by dicing the bread into small pieces and then frying off in a little olive oil.

To make the soup, I sweated off an onion, then added the finely chopped potato. I then added about half a bag of frozen peas, before covering with vegetable stock – I used a cube of Kallo Vegetable Stock, but chicken stock would work too if you didn’t need to keep it veggie.

To this, a few sprigs of fresh mint and salt & pepper were added towards the end of cooking. And as soon as the potato was tender, I took it off the heat and blitzed it all until smooth, adding more water to loosen the liquid if needed.

• Frozen peas
• 1 potato
• 1 onion
• 1 vegetable stock cube
• Salt & pepper
• Fresh mint
• 1 crust of white bread
• Olive oil