1 tablespoon olive oil

1 small onion – finely chopped

1 clove garlic – crushed

1 large courgette – diced

300g frozen peas or petit pois

1 tablespoon miso

Vegetable stock

30g mint – stems removed and leaves shredded

Freshly ground black pepper

3 slices of toast

100-150g blue cheese

Heat the oil in a pan that has a lid, then fry the onion, garlic and courgette gently until softened but not browned

Add the peas, miso and enough vegetable stock to cover the contents of the pan, cover, bring to the boil, then simmer for 20 minutes

Transfer the contents of the pan to a food processor, along with the mint and a good few grinds of pepper, then blitz for 2-3 minutes

Strain the soup through a sieve back into the cooking pan, stirring to get as much soup out, whilst catching the tough pea skins in the sieve

Spread the blue cheese equally over the three slices of toast, then place under a hot grill until the cheese starts to bubble, then cut each slice into small squares

Serve the soup with the croutons and a little extra chopped mint