Minty pea & potato soup

• vegetable oil↗2 tsp tsp
• onion↗1 1

  chopped

• potato↗800g g

  peeled and cut into small chunks

• vegetable stock↗1l l
• frozen pea↗350g g
• handful mint↗

  chopped

Step-by-step instructions

1. 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.

2. 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.