Minty pea & potato soup

Easy Cook - - EVERYDAY -

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

Àià ] w } > ` à à « i q Ã>Ûi > Þ ivÌ ÛiÀà v À Õ V

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.