Pea & Mint Soup with Flax Crackers

Start by making the crackers. Heat the oven to 150°C. Line two baking trays with baking paper (or reusable silicone baking mats).

Mix all of the ingredients except the water and olive oil in a bowl. Pour in the warm water until covered and stir to combine then set aside for 20 mins, until the texture is slightly gelatinous.

Stir in the olive oil (this will help prevent the mixture from sticking to the parchment baking paper). Spread the mixture over the lined baking trays, using a spatula to spread it out into an even, thin layer, about 3mm thick.

Bake in the oven for 15 mins, then remove and score into pieces (squares or triangles). Return to the oven to bake for a further 60 mins, or until crispy.

Remove from the oven and allow to cool down before carefully lifting from the tray using a wide, thin spatula. The crackers can be stored in an airtight container for up to 2 weeks.

Meanwhile, start on the soup. Finely chop the onion, mince the garlic clove and pick the mint leaves.

Heat a splash of olive oil and the butter in a large pot over medium heat. Add the onion and cook for about 5 mins until soft and fragrant.

Add the garlic and cook for an additional minute or so, until fragrant.

Add the peas, fresh mint leaves and about ⅔ of the vegetable stock. Cover the saucepan with a tight-fitting lid and cook for 10 mins, or until the peas soften.

Transfer the soup to a food processor or blender and blitz until smooth. Add more (or all) of the remaining vegetable stock to adjust the thickness of the soup. Season to taste.

Divide across four bowls. Serve with an extra drizzle of olive oil and a couple of flax crackers (recipe below).