Creamy Pea Soup With Mint & Lemon

Heat the oil in a large pan, add the onion and garlic and cook over a high heat for 1 minute until fragrant.

Pour in the frozen peas and vegetable stock, then loosely cover with the pan lid. Boil for 7 minutes, then carefully pour or ladle into a high-powered blender jug. Blitz on high until completely smooth.

Stir in the chopped mint and parsley, reserving a small handful to serve, then squeeze in the lemon juice. Season to taste with plenty of salt and pepper. Ladle into bowls and drizzle over the soya cream just before serving. Top with the reserved herbs and plenty of black pepper.

Cook's tip: save time by chopping the fresh herbs while the pan is simmering, then stir them in after the soup has been blitzed smooth.