Minty pea & potato soup
Serves 4 Prep 5 mins Cook 25 mins
2 tsp vegetable oil
1 onion, chopped
800g potatoes, peeled and cut
into small chunks
1 litre vegetable stock
350g frozen peas handful mint, chopped
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. PER SERVING 249 kcals, fat 3g, saturates 1g, carbs 48g, sugars 7g, fibre 9g, protein 11g, salt 0.3g