Add a pop of colour to your table with this delicious pea shoot and mint soup topped with dulse seaweed created by Sophie Purser @blackvelvetstyling. Serves: 4   Ingredients 25g butter (switch to olive oil for a vegan version!) 1 medium onion, peeled and finely chopped 1 clove of garlic, peeled and finely chopped 500g fresh or frozen peas 250g pea shoots 75g fresh mint, roughly chopped 1 litre vegetable stock Dried dulse seaweed – crumbled, finely chopped or powdered Method Gently heat the oil and butter in a large saucepan, add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is just softened.  Add the garlic and cook for a further 3 minutes. Add 3/4 of the fresh or frozen peas, all the pea shoots, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes.  Once cooked, blend the soup in a vented food processor (never blend hot soup in a nutribullet!).  Return the blended soup to the …