Minty pea & potato soup

This vibrant soup is fresh-tasting and substantial enough to have for dinner

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 249
  • fat 3g
  • saturates 1g
  • carbs 48g
  • sugars 7g
  • fibre 0g
  • protein 11g
  • salt 0.36g


  • 2 tsp vegetable oil
  • 1 onion, chopped
  • 800g potatoes, peeled and cut into small chunks
  • 1l vegetable stock
  • 350g frozen peas
  • handful mint, chopped


Some supermarkets sell frozen peas with mint, a great freezer standby if you can’t get hold of any fresh herbs.


  1. Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.

  2. Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.

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