Minty pea & potato soup

QQServes 4 Prep 5 mins Cook 25 mins

Q2 tsp vegetable oil

1 onion, chopped

800g potatoes, cut into small chunks 1 litre vegetable stock

350g frozen peas small handful of mint, chopped, or

a little mint jelly

1 Heat the oil in a large saucepan and fry the onion for 5 mins until softened. Add the potatoes and stock and bring to the boil. Cover, reduce the heat and simmer for 10-15 mins until tender, adding the peas for the final 2 mins.

2 Remove a quarter of the vegetables from the pan with a slotted spoon 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, mint and some seasoning.

PER SERVING 249 kcals, fat 3g, saturates 1g, carbs 48g,

sugars 7g, fibre 9g, protein 11g, salt 0.4g