Minty pea & potato soup

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1. Video tutorial: Softening onions

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.

Tip

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

PER SERVING

249 kcalories, protein 11g, carbohydrate 48g, fat 3 g, saturated fat 1g, fibre 0g, salt 0.36 g

Latest comments and suggestions

• kat24k

  10 October 2008

  kat24k rated and commented on this recipe

  

  Mmmm...! Used chives instead of mint and halved it by two--> perfect consistency and great flavour!

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• lurvlyloz

  12 October 2008

  lurvlyloz rated and commented on this recipe

  

  just made. very very nice.

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• maddieson

  01 November 2008

  maddieson rated and commented on this recipe

  

  I found it a bit bland and not very minty after a handful of leaves

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• TheEdda

  25 November 2008

  TheEdda rated and commented on this recipe

  

  I don't think the mint is that strong a flavour but the soup is tasty nonetheless. Be sure to get a good stock; the rest will look after itself!

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• Helen

  28 December 2008

  Helen rated and commented on this recipe

  

  This is so easy to make and so tasty...really filling. I added basil instead of mint as that is what I had in the kitchen...well worth it.

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• Jules

  08 January 2009

  Jules rated and commented on this recipe

  

  Really nice soup, if I make it again i'll probably use less potato and more pea and mint though, also had to water mine down a little, but will definately make again.

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• mel

  12 January 2009

  mel commented on this recipe

  I added some mushy peas,it was yummy!

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• mel

  12 January 2009

  mel rated this recipe

  

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• Jojolou

  25 January 2009

  Jojolou rated and commented on this recipe

  

  Just made this and it's lovely! Needed to add more stock/water than stated and I put the mint in with the peas to cook. Lovely!

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• lisa

  25 February 2009

  lisa rated and commented on this recipe

  

  Really enjoyed this, I also added a couple of cloves of garlic and had no veg stock so used chicken instead. Had enough to separate into 5 batches which I took to work. Had some bacon that needed using so cooked until crisp and sprinkled through one of the batches whch was lovely

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• Ali

  01 March 2009

  Ali rated and commented on this recipe

  

  Absolutely gorgeous. Used chicken stock, and as I had no fresh mint, stirred in some mint sauce after blending. So a real store cupboard recipe.

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• jojo01

  03 March 2009

  jojo01 commented on this recipe

  Just made this for lunch tomorrow - it's yummy. The only thing I changed was to not put the potato in - I only had one left and wanted it for dinner tonight!

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• jojo01

  03 March 2009

  jojo01 rated and commented on this recipe

  

  Oops, forgot to rate.

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• Ann O'Neill

  05 March 2009

  Ann O'Neill rated and commented on this recipe

  

  These quantities would probably serve 6. Delicious and easy to make from store cupboard ingredients.

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• Lotty

  04 June 2009

  Lotty rated and commented on this recipe

  

  I've never made Pea soup before..and was pleasently surprised with the result. I only made it because I was trying to empty the freezer and had a bag of peas left!! I didn't really change anything. I only had dried mint and didn't go mad with it, so the mint was not that strong a flavour in the soup..nice all the same. The second time i made it, iI put a dollop of creme fraiche on the top, which was a nice finishing touch.

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• Reeshiez

  17 June 2009

  Reeshiez rated and commented on this recipe

  

  This recipe needed a little tweaking. I added crushed dried mint in addition to fresh mint because dried mint has a stronger flavor. I seasoned the soup with salt and pepper and added some lemon juice. Before that, it was a little bland. I also found the soup to be too thick so I added more stock at the end. All in all, this is a good soup.

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• khitajrah

  29 June 2009

  khitajrah rated and commented on this recipe

  

  Quite a bland recipe. I won't be making it again.

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• Mandy

  10 August 2009

  Mandy commented on this recipe

  Really nice soup and very simple. I added a generous amount of mint and it was very nice. I had some left over and it tasted even better!

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• schizopear

  27 August 2009

  schizopear commented on this recipe

  swapped the onion for a leek, softened in a bit of butter, and omitted the mint as i hate minty peas. a good, tasty and filling soup.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian, Vegan, Egg-free, Low-fat, Dairy-free, Nut-free

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

PER SERVING

249 kcalories, protein 11g, carbohydrate 48g, fat 3 g, saturated fat 1g, fibre 0g, salt 0.36 g

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