Minted Pea Soup With Cheese & Mushroom Toastie

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel your potato[es] and chop into very small pieces

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Add your flat white mushroom[s] to a baking tray (or two!)

Put the tray[s] in the oven for 15-20 min or until golden

Meanwhile, set some butter aside near a warm place to get to room temperature for easy spreading later on

Boil a full kettle

Heat a large pot with a matching lid with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a generous pinch of salt and pepper and cook for 4-5 min or until the onion is beginning to soften

Add the chopped potato, chopped garlic and bay leaf[ves] and cook for 1-2 min further

Once softened, add your vegetable stock mix into the pan and add 500ml [750ml] [1L] boiled water

Bring to the boil over a medium-high heat and cook, covered, for 10-12 min or until the potatoes are fork-tender

Strip your mint leaves from their stems, discard the stems

Slice your cheddar cheese into 2 slices per person

Slice your ciabatta[s] in half and butter the base[s]

Remove the baking tray[s] from the oven

Add 1 golden flat white mushroom to each ciabatta base and layer 2 slices of cheddar cheese on top

Add both the loaded ciabatta base[s] and ciabatta lid[s] (cut side up) to the other side of the tray[s]

Return the tray[s] to the oven for 5-6 min or until the cheese has melted

Once the potatoes are fork-tender, add your mint leaves and blanched peas to the pot and cook for 2-3 min further

Remove the pot from the heat and discard the bay leaf[ves]

Blitz until smooth with a (stick) blender and season with a pinch of salt and pepper – this is your minted pea soup

Tip: Add a splash of boiled water if the soup is looking a little thick!