Green Pea Soup Preparation Time: 20 minutes | Cooking Time: 40 minutes 50g butter 3 shallots, chopped finely 1 medium red sweet potato (400g), cut into 1cm pices 1 medium red pepper (200g), chopped finely 2 medium tomatoes (380g), peeled, seeded, chopped finely 2 cups chicken stock 3 cups frozen peas 1 1/4 cups chopped cooked chicken 1/2 cup single cream 2 tablespoons finely chopped fresh mint leaves

Melt butter in medium saucepan, add shallot; cook until shallot is soft. Add potato and pepper; cook, stirring, 1 minute. Add tomato; cook, stirring, 1 minute.

Add stock and peas, bring to a boil; simmer, uncovered, 20 minutes. The potato and peas should become mushy, but not lose their shape.

Add chicken; simmer, uncovered, 5 minutes. Stir in cream; simmer until soup is heated through, do not boil.

If desired, add a little salt and freshlt ground black pepper. Sprinkle mint over soup to serve.

SERVES 4