Warm the oil in a large pan over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent.

Add the potato and stir to coat in the oil, then pour in the vegetable stock and bring everything to the boil. Reduce the heat to a simmer and cook for 12-15 minutes, or until the potato is soft enough to be broken apart with a wooden spoon.

Add the frozen peas to the pan and bring back up to the boil. Cook for a further 2 minutes, or until the peas are bright green, then remove from the heat.

Use a hand blender to blend the soup until completely smooth, adding more stock if you would prefer it slightly thinner. Season to taste with salt and black pepper.

Chop the Quorn Yorkshire Ham Style Slices up into small chunks. Stir most of them through the soup, saving a few chunks for serving.

Divide the soup between bowls and top with a swirl of extra virgin olive oil, a few extra cooked peas, the reserved chunks of Quorn Yorkshire Ham Style Slices and a good crack of black pepper.