Peapod Soup with potato and mint

Gently heat the oil In a large saucepan or casserole dish.
Trim, peel and slice the onion and leek and add to the pan. Cook gently for 3-4 minutes until soft.
Peel and cut the potato into cubes, then add it to the pan with the vegetable stock. Bring to the boil then simmer for 8 minutes.
Whilst the soup is simmering, trim the ends off each pea pod and split open the shell, (there's no need to remove the peas, they can stay inside!).
Add the pea pods and spring onions to the soup and cook for a further 3 minutes.
Pour the soup into a high speed blender, (or blitz with whatever blender you have available). Add the parsley and mint, then blitz again. If small fibres still remain, pass through a sieve.