- Serving: 4
Nutrition facts (per portion)
- Calories: 249
- Fat Content: 3g
- Saturated Fat Content: 1g
- Carbohydrate Content: 48g
- Sugar Content: 7g
- Fiber Content: 0g
- Protein Content: 11g
- Sodium Content: 0.36g
Minty pea & potato soup
Ingredients
- vegetable-oil - 2 tsp vegetable oil
- onion - 1 onion, chopped
- potato - 800g potato, peeled and cut into small chunks
- vegetable-stock - 1l vegetable stock
- frozen-pea - 350g frozen pea
- mint - handful mint, chopped
Instructions
- 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.
Easy vegan recipe for 4 people, takes only 25 mins; recipe has vegetable oil, onion, potato, vegetable stock, frozen pea and mint.
