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