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Minty pea & potato soup

Minty pea & potato soup

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Rating: 4 out of 5.75 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Dairy-free
  • Egg-free
  • Nut-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal249
fat3g
saturates1g
carbs48g
sugars7g
fibre0g
protein11g
low insalt0.36g
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Ingredients

  • 2 tsp vegetable oil
  • 1 onion , chopped
  • 800g potato , peeled and cut into small chunks
  • 1l vegetable stock
  • 350g frozen pea
  • handful mint , chopped

Method

  • STEP 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.

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

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

Rating: 4 out of 5.75 ratings
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