Minty pea and potato soup
A satisfying bowl of home-made soup can be ready in no time; it’s economical and tastes so
much better than bought.
Takes 15 minutes • Serves 4
– 800g/1lb 12oz potatoes, peeled and cut into big chunks
– 2 tsp vegetable oil
– 1 onion, chopped
– 1 litre/1¾ pints vegetable stock
– 350g/12oz frozen peas
– a handful of fresh mint leaves, chopped fresh bread, to serve
Put the potatoes into a food processor and chop roughly. Heat the oil in a large pan, then fry the onion for 5 minutes until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 5–7 minutes until tender, adding the peas 2 minutes 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 the 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.
Food: Minty pea and potato soup
• Per serving 249 kcalories, protein 11g, carbohydrate 48g, fat 3g, saturated fat 1g, fibre 9g, sugar 7g, salt 0.36g