• 30g butter
• 1 medium white onion
• 1 clove garlic
• 1 medium potato peeled and chopped
• 3 ½ c vegetable or chicken stock
• 600 g frozen peas
• 800 g creamy feta and some shredded mint for garnish

Melt the butter in a large saucepan and saute the onion and garlic.  Add the potato and stock to the pan and bring to the boil.  Reduce the heat and simmer until the potato is tender.
Add the peas to the pot, cover and return to the boil, then continue to simmer until the peas are tender.    Season to taste.
Serve with crusty bread and garnish the soup with the feta and mint.

• 1 thinly sliced chicken breast
• 3 cloves crushed garlic
• 1 tbsp grated fresh ginger
• 2 tsp sweet chilli sauce
• 1 ½ tsp ground coriander
• 2 cups of sliced vegetables ( such as zucchini, snow peas, beans, or spinach)
• 750 ml chicken stock
• 400 ml coconut milk
• 1 tbsp fish sauce or soya sauce

In a large pan fry the chicken with a splash of oil and then set aside. Then add the garlic, spices and vegetables to the pan and cook for 2 minutes before adding in the stock and coconut milk and fish sauce.  You can also and in some cooked noodles if desired.