Method

1. Peel and finely slice the onions and garlic.
2. Chop the spinach (if using).
3. Place a table spoon of oil in the sauce pan and put on a medium heat. Once it is mice and warm add the sliced onion & garlic and gently fry.
4. Add the peas, a little salt and black pepper and mix. Then pour in the stock (or hot water and veg stock cube) Bring to the boil then cover with a lid, turn the heat down and allow to simmer for 15 minutes.
5. Whilst the soup is cooking whizz the ricotta using the hand blender so it’s smoother in texture and grate some lemon zest (enough for a pinch per serving).
6. After 15minutes of cooking, add chopped mint leaves to the pan, keeping a little back to garnish. Then use stick blender to blend to a fine puree. (if you don’t have a stick blender you can use a potato masher but your soup will be a bit chunkier).
7. Add half the ricotta and whizz (or stir) to blend.
8. Squeeze some lemon juice into the soup. Stir & taste before seeing if need to add any more salt & pepper.
9. Serve the soup with a dollop of ricotta cheese, a sprinkling of chopped mint and a pinch of lemon zest.