1 tablespoon olive oil, plus extra
1 small onion, peeled, finely chopped
1 small garlic clove, peeled, finely chopped
2 heaped tablespoons white miso paste
750g frozen peas, defrosted
3g Italian parsley, leaves picked, finely chopped
Heat the oil in a large saucepan over a medium low heat.
Add the onion and garlic and cook without colouring for 6-8 mins or until very soft.
Add the miso and cook for a further 2-3 mins.
Add the peas and enough water to cover.
Bring to a boil and simmer for 2-3 mins or until tender.
Remove from the heat and allow to cool for 5 mins.
Pour the mixture into a blender, you may need to do this in batches, or use a stick blender straight in to the saucepan and puree until smooth, thinning with a little more water if the soup is too thick, season to taste.
Allow to cool completely before transferring to a resealable container and refrigerate for 1-2 hrs or overnight.
Serve in bowls with a drizzle of olive oil and a sprinkle of chopped parsley and some crusty bread to mop up if you so wish.