Minty pea & potato soup
By Good Food
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
Ingredients
- 2 tsp vegetable oil
- 1 onion, chopped
- 800g potatoes, peeled and cut into small chunks
- 1l vegetable stock
- 350g frozen peas
- handful mint, chopped
Tip
TipSome supermarkets sell frozen peas with mint, a great freezer standby if you can’t get hold of any fresh herbs.
Method
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.
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.