Instructions

1. Put the spring onion, potato, garlic and vegetable stock in a large pot. Bring to a boil over medium-high heat then reduce heat to medium-low and leave to simmer until the potato is very tender, 15-20 minutes.
2. Add the peas and simmer for another 5 minutes, then add the mint, sugar and lemon juice.
3. To blitz, ladle into a heat-resistant liquidiser (make sure to follow the manufacturer’s instructions when liquidising hot contents), or use a stick blender to process to your preferred texture.
4. Taste for seasoning then add salt and pepper as needed.
5. Garnish as desired (we used a drizzle of cream & olive oil) and serve hot.