Minty pea & potato soup

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• Limey

  17 January 2010

  Limey rated this recipe

  

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• CDC

  14 April 2010

  CDC rated and commented on this recipe

  

  Mmm, very bland. I bought good stock but probably put too much liquid in it. I also found it too potatoey.

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• CDC

  14 April 2010

  CDC commented on this recipe

  Mmm, very bland. I bought good stock but probably put too much liquid in it. I also found it too potatoey.

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• Christien

  02 May 2010

  Christien rated and commented on this recipe

  

  Sup(p)er easy, really good.

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• tiny tina

  18 July 2010

  tiny tina commented on this recipe

  it does not state the quntityof stock needed could you please state how meny mls you need

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• tiny tina

  18 July 2010

  tiny tina rated this recipe

  

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• Lucylasticlegs

  29 July 2010

  Lucylasticlegs rated and commented on this recipe

  

  Just made it - used spinach instead of mint and it was lovely.

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• Mrs Isabella Worster

  29 September 2010

  Mrs Isabella Worster commented on this recipe

  What a nice soup to make, enjoyed it but added mint sauce instead of the fresh mint, nice with some crusty bread and butter.

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• Magenta

  20 October 2010

  Magenta commented on this recipe

  Fab! I know the title says 'Minty' but I don't think that's really the important part of this recipe, and from the sounds of other reviews it doesn't sound like everyone else does either. I couldn't get hold of mint but I did have some fresh sage, so I added just a smidge of that - not too much as it's very strong. I've not sat down to a bowlful yet as I'll be eating it for my lunches this week, but I've had a few spoonfuls and it's delicious! So easy as well. I was cooking it on the side while I was making tonight's dinner. I do agree that you should get a good stock cube though (try Kallo Organic) as you need something to compliment rather than overpower the delicate pea and potato flavours.

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• Magenta

  20 October 2010

  Magenta rated this recipe

  

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• Foodie1

  01 December 2010

  Foodie1 rated and commented on this recipe

  

  Really tasty!

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• Milla

  08 February 2011

  Milla rated this recipe

  

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• babe

  15 March 2011

  babe rated and commented on this recipe

  

  I make this soup but I use mint sauce, so tasty a firm favourite.

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• CF

  28 May 2011

  CF rated and commented on this recipe

  

  Not a favourite in this house - I'll be throwing most of it away. It's edible, but I'm the only one who thinks so. Don't do what I do and blend the whole mixture, as the texture was gluey. I used fresh mint and thought it was a bit over-powering. Very disappointed overall...

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• sam

  05 October 2011

  sam rated and commented on this recipe

  

  1st soup I've made, very easy to do. Used dried mint instead instead of fresh, very tasty.

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• Eeffs

  13 October 2011

  Eeffs rated and commented on this recipe

  

  This went down really, really well at work. My boss, unfortunately forgot to get me fresh mint for this recipe, so I added rosemary instead after blitzing the soup and adding remaining veg. I was just as nice, though I can't wait to see what it's like with the mint.

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• mandy

  08 November 2011

  mandy rated and commented on this recipe

  

  so very easy and very tasty, and even forgot the mint and no one minded

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• wizzer

  27 November 2011

  wizzer commented on this recipe

  Nice, but not outstanding. Needed more stock than stated. Like the suggestion of adding lemon juice, cooking with leeks and adding a dollop of creme fraiche - would have given it more of a kick.

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• Belkey

  10 January 2012

  Belkey rated and commented on this recipe

  

  Really liked this soup, having read the other comments I was very generous with the mint.

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• CarolineG

  29 January 2012

  CarolineG rated and commented on this recipe

  

  I love this soup. I make it again and again as the children always ask for it.

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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, sugar 7g, salt 0.36 g

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