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