With a bag of peas in the freezer, this soup can be whipped up in no time. Adding the spinach just before processing keeps the soup a vibrant green.
2 tablespoons olive oil
1 onion, thinly sliced
1 leek, thinly sliced
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
5 cups chicken or vegetable stock
500 grams frozen peas
2 handfuls spinach, roughly chopped
¼ cup packed mint leaves
sea salt and freshly ground pepper
150 grams streaky bacon, roughly chopped(we use Freedom Farms)
Soup: Heat the olive oil in a large saucepan and add the onion and leek with a good pinch of salt. Cover and cook until the vegetables are soft, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Add the stock and peas, season and simmer until the peas are tender. Stir in the spinach until wilted then remove from the heat.
Cool the soup for 10 minutes then place in a food processor with the mint and blend until smooth. Do this in batches. Tip back into the saucepan and gently reheat when ready to serve.
To serve: Cook the bacon until crisp and golden.
Ladle the soup into warm bowls and top with a spoonful of crème fraîche, the bacon and a grind of black pepper.