Melt the oil and the butter, add the onion and garlic and cook over a gentle heat until soft (about 10 minutes).
Add the chicken stock and bring to the boil, add the peas and tenderstem and cook until they are soft (about 5 minutes).
Remove half of the soup and blend in a food processor then add back into the rest of the soup.
Add lemon juice, season with salt and pepper.
Stir in mint.
Serve in warmed bowls drizzled with extra virgin olive oil.
Like all vegetables, broccoli is a healthy choice and provides variety in a balanced diet. Approximately six stems or 80g equals one portion towards the recommended five-a-day.
Broccoli is very high in vitamin C and folate, a combination that is valuable in the treatment of anemia and fatigue, and is very good for pregnant women. It is also high in vitamin A and potassium and is a good source of iron, vitamin B6 and calcium.
Our thanks to 'I'm in season' for permission to use this recipe.
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