Chilled soup! Ours requires minimal stovetop time (give or take 15 minutes) and keeps well in your fridge all week. If you're reaaaally opposed to the idea of chilled soup, we're happy to let you know this one also tastes great warm.
Sauté your chopped shallot in olive oil until soft (5-6 minutes).
Add your peas, salt, milk and vegetable broth and bring to a simmer.
Simmer for 3-4 minutes then remove from heat. Transfer to a blender, add the fresh mint and mix until smooth and creamy.
Let chill until cold, or enjoy warm. Top with some yoghurt, a drizzle of olive oil and roasted pistachios.