Instructions

1. Chop the onion and carrots into small chunks.
2. Heat the oil in a large pot and gently sauté them for 5 minutes, whilst stirring regularly.
3. Add the stock, bring to the boil then cook for 5 minutes. Add the peas and cook for another 5 minutes or so, until the carrots are tender.
4. Meanwhile, mince the garlic and mix with the chopped mint and lemon zest & juice.
5. When the soup is ready, turn off the heat and stir in the herby mixture.
6. Serve warm.