Method

1. Heat the oil in a saucepan over a medium heat
2. Add the garlic and onion, cooking until they soften
3. Stir to avoid them going brown and sticking to the pan 
4. Add the water, stock cube, peas, mint and parsley
5. Bring to the boil and then reduce the heat, cooking the mixture through for 8 minutes
6. Remove from the heat and leave for a few minutes until the pan cools
7. Get a food blender or processor and whiz the soup mix until smooth
8. Trim the rashers of any fat and grill them until they go crispy and crumble up
9. When the soup is ready, pour it into bowls and serve with the pepper and rashers on top