Recipe: simple mushy pea soup

After opening a small can of mushy peas yesterday, I had about a third left over so I changed my plans and made a very easy soup which was far more delicious that it ought to have been.

Ingredients to make one portion
about 1/3 can of mushy peas
a bit of onion, chopped.
about two inches of carrot, chopped
about two inches of a rib of celery, chopped
about a heaped tsp powdered stock.  I use Marigold which is a veg stock but a chicken stock would be fine too and a ham stock (if there is such a thing) would be lovely.  Just add what you think will be OK as you can always add more later.
I didn't season at all.

Method
Throw the lot into a pan withy some water and boil it, covered, until everything is soft.
Zizz it in a blender or with a stick blender.
Taste and adjust water/seasonings as needed.  I didn't need to change anything.
Serve, piping hot.  It's not a pretty colour but it has a good flavour and texture.

It would be lovely with some shreds of ham added after zizzing.