This Pea, Mint & Celery soup is a big favourite of mine year round. I love adding the soft boiled eggs on top and a big drizzle of extra virgin olive oil. A dollop of yoghurt would also be delicious. Feel free to add in any other veggies that need using and if you’ve got leftovers, freeze them for a rainy day when you don’t feel like cooking.

Method

1. Gently fry the onions and chopped celery in butter for 5 minutes until softened, save the celery leaves for garnishing.

2. Add the stock/broth, cooked beans, salt & pepper and pop a lid on and let come to a medium simmer.

3. Meanwhile start boiling your eggs and cook them for 7 mins for a soft boiled then straight into a bowl of cold water (save that water for watering your plants!) and peel once cool enough to handle.

4. Add the peas and milk to the soup and cook for another few minutes then turn off the heat and transfer to a blender along with the fresh mint leaves, lemon juice and zest and blitz until smooth, seasoning as you go.

5. Pour into bowls, drizzle with olive oil, garish with celery leaves or more mint leaves and top with the eggs or yoghurt and chives

Ingredients

2 tbsp butter/ghee/coconut oil
Bunch spring onions /onion, chopped
500g fresh shelled peas or frozen peas
280g cooked white beans
1 litre or more veg stock or broth
200ml milk of your choice
2 celery sticks and their leaves
About 20 mint leaves (about 4 sprigs worth), or more – or use basil
Juice and zest of 1/4 lemon
Sea salt & pepper
To serve
4 x 7 min soft boiled eggs
or a big dollop of yoghurt on each bowl
swirl of extra virgin olive oil
extra chives

My Cookbook