Pea, mint & spring onion soup with parmesan biscuits

Serves 6 Prep 20 mins Cook 25 mins £1.52 a portion 213 kcals, 9g fat, 4g sat. fat, 8g sugar

soup only

1 tbsp olive oil knob of butter ½ bunch spring onions, sliced,

plus extra to serve 1 potato, cut into small dice 1 litre hot vegetable stock 900g frozen petits pois ½ small bunch mint, leaves picked,

plus a few extra to serve 85g parmesan (or vegetarian

alternative), very finely grated

1 Heat the olive oil and butter in a pan. When foaming, add spring onions and potato. Gently fry (don’t let them colour) for 5 mins. Add stock, bring to the boil, then simmer for 10 mins, until potato is tender. Stir in peas, bring to the boil again, then cook for 3 mins or until just done. Remove pan from heat, add mint leaves and whizz in a blender or food processor until smooth. Heat the grill to high. Line a baking sheet with baking parchment and arrange parmesan into 6 long strips. Grill for 1 min or until melted and lightly golden. While warm, remove from parchment with a palette or cutlery knife. Cool until firm.

2 To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, then serve with the parmesan biscuits on the side.

TO FREEZE

Freeze the soup for up to 6 months, defrost fully and heat through. The biscuits won’t freeze, but will keep in an airtight container for 3- 4 days.

Tip

Some brands of filo pastry can be heavily dusted with flour, which makes it quite dry when baked, so just brush it off with a soft bristle pastry brush before buttering.