Crushed Pea Soup with Feta

Serves: 1

You will need

1⁄2 clove garlic, diced
1⁄2 spring onion/scallion, sliced
7.5ml/11⁄2 tsp olive oil
75g/21⁄2oz frozen peas
185ml/6fl oz/3⁄4 cup stock
7.5ml/11⁄2 tsp cornflour/cornstarch
3 chopped fresh mint leaves
15g/1⁄2oz feta cheese, crumbled

300ml/1⁄2 pint mug


1 Add the garlic, spring onion, olive oil and seasoning to your mug and microwave uncovered for 1 minute.

2 Add the frozen peas and 60ml/4 tbsp of the stock and microwave, covered, for 5 minutes.

3 Mash the peas as much as you can with the back of a fork, it won’t mash too much but that’s OK as this is meant to be a chunky soup. Add the cornflour and the remaining stock and microwave uncovered for 90 seconds.

4 Finally stir through the chopped mint and feta, saving a little of both to garnish.

Chef's notes

- Try adding a few chilli flakes for some extra zing!

Recipe taken from Theo Michaels’ latest cookbook, Microwave Mug Soups, published by Lorenz Books, £10, November 2017, available online and in all good bookshops.

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