Instructions

1. Finely chop the shallots and garlic. Heat 1 Tbsp of olive oil in a saucepan and gently fry them for 3—4 minutes.
2. Meanwhile, dice the carrot then add to the onion.
3. Pour over the stock and bring to the boil. Cook for 5 minutes, then add the green peas and cook for another 5 minutes.
4. Turn off the heat, add mint leaves and pea shoots, then blitz with a hand-held blender until you get a silky soup.
5. Add the lemon juice and serve, garnished with some pea shoots.