Green soup

I just call this green soup. No one seems to ever ask why it’s green! The simple addition of chopped chives and a dollop of yoghurt is enough to jazz this up for the adults.

INGREDIENTS

60g unsalted butter

1 onion, chopped

1 litre low-salt vegetable stock

850g fresh peas, shelled

3 tablespoons flat-leaf parsley, chopped

3 tablespoons mint, chopped

salt

INGREDIENTS FOR ADULTS

1/2 teaspoon ground cumin

1/2 teaspoon hot paprika

60g greek-style yoghurt

chives, freshly snipped, to garnish

freshly ground black pepper

METHOD

Melt the butter in a heavy-based saucepan over a medium heat. Cook the onion until translucent, for around 6–8 minutes. Add half the stock and bring to the boil. Add the peas, lower the heat, and simmer until the peas are tender – about 5 minutes for fresh peas or 2–3 minutes for frozen peas.

Remove the saucepan from the heat and stir through the parsley, mint and remaining stock and add salt to taste.

Purée the soup in a blender and if it’s too thick thin it with a little water.

BOWL ONE

Serve out the kids’ portions into serving bowls.

BOWL TWO

For the adults, return the remaining soup to the saucepan. Add the cumin and paprika and simmer over a medium heat for 2–3 minutes. To serve, add a dollop of yoghurt, some chives and lots of pepper.

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