Chilled pea and mint is in vogue, but pea and coriander is a lovely, tasty variation, with a sneaky bit of chilli to add interest(Serves 2) 87p each1 tbsp groundnut or sunflower oil, 20p4 spring onions, sliced, 40p1 smallish potato, diced, 15p1 small red chilli, sliced, or chilli flakes, 9p1 fat clove of garlic, crushed, 3p500ml vegetable or chicken stock, 2p250g peas, 51pFistful of coriander, 13p1 tsp sugar, 1p1 tbsp lime juice, 3p200g yoghurt, 18p
Chilled pea and mint soup is everywhere at the moment - I'm a fan of pea and coriander. It's lovely served warm, but I like mine cool and refreshing, with a little hot chilli surprise.
Warm the oil in a saucepan and add the potato, spring onions, chilli and garlic (reserve some onion and chilli to garnish).
Cook for five minutes on a medium heat, stirring occasionally.
Pour over the stock, bring to the boil and simmer for 15 minutes until the potato is very tender. Add the peas and cook for no more than five more minutes so they keep their bright, fresh taste.
Tip the lot into a blender, add the coriander, sugar, lime and yoghurt, and blend until smooth.
Pour back into the pan and warm through, or chill for an hour before serving.Jack's tips
Replace the yoghurt with coconut milk for a sweet twist.
Leftovers can be frozen, and make a great base for a Thai-style curry with vegetables or chicken.
If you need to cool it quickly, serve the soup in a bowl on ice.• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter.Jack Monroe's chilled pea and coriander soup with chilli. Photograph: Graeme Robertson for the GuardianFor the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter.