2 tsp vegetable oil1 onion, roughly chopped1 large potato, chopped1 garlic clove, finely grated or crushed1l vegetable stock350g pack ready-rolled puff pastry75g cheddar, finely grated750g frozen peashandful of mint leaves, plus extra shredded leaves to garnish
Preheat the oven to 200C/180C fan/ gas 6. Heat the oil in a large saucepan over medium heat and sauté the onion for 6-8 minutes until softened. Add the potato and garlic, and cook for a few minutes more before pouring in the vegetable stock. Simmer for 12-15 minutes until the potato is just tender.
While the soup simmers, prepare the pastry wands. Unroll the pastry and cut out wand shapes by cutting slightly diagonal lines, so one end of the strip is thicker than the other. Transfer the pastry wands to a baking tray on their baking parchment, then sprinkle over the cheese and season with black pepper, if desired. Bake for 10-12 minutes until golden.
Once the potato is just tender, add the frozen peas and mint to the soup, and cook for 5-8 minutes until the peas are defrosted and tender. Remove from the heat, and blend using a hand blender. Ladle the soup into bowls, sprinkle over the shredded mint leaves, and serve with the pastry wands for dunking.