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Ingredients
Method
- 500ml chicken or veg stock
- 500g frozen peas
- 30g mint leaves
- 60g goat’s cheese
- Bring the stock to a simmer and add the peas to cook for 3 mins. Add the mint leaves to the peas to wilt, then blitz in a food processor until smooth. Return the soup to the pan, heat through and season liberally. Pour into bowls and dot with chunks of goat’s cheese. Garnish with mint leaves and serve.
10 mins
2 serving
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