Step 1

Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened.

Step 2

Add the frozen peas and chicken or vegetable stock and bring to the boil. Reduce the heat and simmer for ten minutes.

Step 3

Add the cream and use a hand blender to liquidise the soup.

Step 4

Season, to taste and serve in a warm bowl, garnished with a mint leaf.