10 minute pea soup with lemon and feta

Peas are a very good source of fibre and protein and are packed with vitamin C, iron and zinc.

Serves 4
1 tbsp olive oil
1 onion, roughly chopped
1 red chilli, seeded and roughly chopped
4 garlic cloves, roughly chopped
800g frozen peas
1 small round lettuce, leaves separated and washed
1 litre hot vegetable or chicken stock
grated rind and juice of 1 lemon
150g feta, crumbled into small pieces

Heat the olive oil in a large pan and cook the onion, chilli and garlic for 5 minutes until softened.

Add the peas, lettuce leaves and hot stock and bring to the boil. Simmer for 5 minutes until the peas are tender.

Remove the soup from the heat then roughly blitz using a hand-held blender until coarsely pureed. Stir in the lemon rind and juice and season with salt and plenty of black pepper.

Ladle into bowls and scatter over the feta.