Minty Pea and Potato Soup
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 20 minutes
Serves 2 people
Categories: Gluten-Free, Soup
Ingredients
- 1 tsp vegetable oil
- 1.2 onion , chopped
- 400.0g potatoes , peeled and cut into small chunks
- 0.5L vegetable stock
- 200g frozen peas
- handful mint , chopped
Directions
-
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.