- Bring a saucepan of water to the boil and cook the potato for around 10 minutes until tender. Drain and set aside.
- Heat 1 teaspoon of vegetable oil in a large saucepan and gently cook the spring onions until softened.
- Add the peas, spinach, mint, cooked potato and vegetable stock.
- Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes.
- Blend until completely smooth. Reheat if necessary.
- Meanwhile, heat the vegetable oil in a frying pan and add the butter and garlic. Cook gently until fragrant.
- Add the sliced Merchant Gourmet Whole Chestnuts in a single layer.
- Cook for around 20 seconds, then turn and cook for a further minute until golden and crisp.
- Season with salt and black pepper and stir through the parsley, if using.
- Divide the soup between bowls and top with the chestnut croutons before serving.
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