1 litre vegetable stock
1 onion, finely chopped
2 garlic cloves, peeled and chopped 1kg frozen peas
Fresh mint (10-15 leaves), finely chopped
1 handful (gloveful!) nettles (when in season: autumn/spring) Salt and pepper
Heat the stock in a medium-sized saucepan.
In another saucepan, heat the oil over a gentle heat.
Add the onion and sweat for about 10 minutes until translucent.
Add the garlic and cook for a further 2-3 minutes.
Add the peas and pour over the stock. Bring to the boil and then reduce the heat and simmer for 5 minutes.
Add the fresh mint and nettle.
Liquidise using a hand blender.
Sit back & enjoy!