A light, lemony pea and mint soup: the best antidote to a December weekend
It's that time of the year: weekends are more packed, food richer, wine-drinking heavier which leaves us in a comatosed state by the time it's Sunday night - good for nothing more than settling down to Homeland and maybe this season's Peep Show. What better to accomany that than a meal which will make you feel virtuous and only takes 30 minutes to make - all for the moneybags price of £5 to £6. 
Ingredients:
1 bag of frozen peas - 500g
1 medium sized potato
1 litre of bouillon vegetable stock
A bunch of fresh mint finely chopped
Juice from 1/2 a lemon
1 tablespoon or two per bowl of yoghurt (I prefer Greek)
Bread to serve if you require
Instructions:
Cut your potato into chunks and boil in a large saucepan as though you were making a mash. Meanwhile chop your mint leaves and make your litre of vegetable stock. After the first 10 minutes of boiling, add your peas for the last 3 minutes. Drain the potato and peas and leave to cool for 10 minutes. Meanwhile, rinse out your saucepan, add the vegetable stock and set aside.
Once your potato and pea mixture has cooled, mix them on high in a food processor for 2 minutes. Once they've made a consistent paste, add your mint for an additional 30 seconds, you want the paste to have darker green specks in it. Transfer the paste to the saucepan with the vegetable stock, add the lemon juice and stir over a high heat until the entire mixture bubbles. Reduce for 5-10 minutes until the soup is to the consistency you want it.
Then simply serve with black pepper and yoghurt.
Done.
I like a nice slice of buttered Poilaine with mine. You can buy at all Waitroses, but any sour-dough or wheat and rye bread is a good equivalent.
