Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Minty pea & potato soup

This vibrant soup is fresh-tasting and substantial enough to have for dinner

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 249
  • Carbohydrates 48
  • Saturated Fat 1
  • Sugar 7
  • Protein 11
  • Fat 3
  • Fibre 0
  • Salt 0.36

Nutrition per serving

  • Calories 249
  • Carbohydrates 48
  • Saturated Fat 1
  • Sugar 7
  • Protein 11
  • Fat 3
  • Fibre 0
  • Salt 0.36

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

Tip
Some supermarkets sell frozen peas with mint, a great freezer standby if you can’t get hold of any fresh herbs.

Method

  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.

Suggested recipes from this collection...