Veg boost pea & mint soup

SERVES 4

2 tbsp extra virgin olive oil, plus extra to serve

2 leeks, trimmed, halved and thinly sliced

1 celery heart, trimmed and thinly sliced

600g frozen peas

900ml vegetable stock

sea salt and black pepper

1 handful mint leaves plus extra to serve

120g good-quality bought pesto

freshly grated parmesan to serve

• Heat the olive oil in a large pan over a medium heat and fry the leeks and celery for 8-10 minutes until softened and lightly coloured, stirring occasionally. Stir in the peas and fry for another couple of minutes. Add the stock and some seasoning, bring to the boil then simmer for 5 minutes. Whiz the contents of the pan with the mint in a blender or processor until smooth, then return to the pan. Stir in the pesto and taste for seasoning. Reheat as necessary and serve with a drizzle of oil, scattered with parmesan and a couple of small mint leaves.

WITH ADDED PASTA Ten minutes before eating, cook 50g tiny pasta stars (or other soup pasta) according to the packet instructions, and add to the soup on serving, with an extra spoonful of cooked peas per serving if wished.