Minty pea & potato soup

Minty pea & potato soup

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(39 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free
  • Nut-free
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
249
protein
11g
carbs
48g
fat
3g
saturates
1g
fibre
0g
sugar
7g
salt
0.36g

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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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.

Recipe from Good Food magazine, October 2008

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Comments

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maddieson's picture
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I found it a bit bland and not very minty after a handful of leaves

lurvlyloz's picture
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just made. very very nice.

kat_24k's picture
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Mmmm...! Used chives instead of mint and halved it by two--> perfect consistency and great flavour!

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