Instructions

1. Chop the onion and garlic finely.
2. Heat a drizzle of olive oil in a medium pan over medium heat.
3. Add the onion and cook for 4–5 minutes until tender and translucent.
4. Stir in the garlic and cook for another minute until fragrant.
5. Pour in the cider vinegar and let it bubble for a few seconds to slightly caramelize.
6. Add the peas, water and vegetable stock cube.
7. Bring to a boil, then reduce to a gentle simmer and cook for about 10 minutes.
8. Remove the pan from the heat and stir in the pea shoots so they gently wilt.
9. Use a stick blender or transfer to a liquidizer to blend until smooth and creamy.
10. Season with freshly ground black pepper (and salt, if needed).
11. Ladle the soup into bowls.
12. Garnish with some pea shoot leaves and, if desired, a dollop of Greek yogurt or a drizzle of cider vinegar.