
Nutrition and extra info
- Freezable
- Vegetarian
- Vegan
- Dairy-free
- Nut-free
- Egg-free
Nutrition: per serving
- kcal249
- fat3g
- saturates1g
- carbs48g
- sugars7g
- fibre0g
- protein11g
- salt0.36g
Ingredients
- 2 tsp vegetable oil
- 1 onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 800g potato, peeled and cut into small chunks
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1l vegetable stock
- 350g frozen pea
- handful mint, chopped
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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.
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