Pea & Potato Minty Soup

A deliciously filling and minty bowl of green!

This six-ingredient vegan soup is substantial enough to fill you up no matter how hungry you are! It's smooth and creamy, but with lovely lumps of potato and perfect peas. The minty finish makes it something really special. It's also really low in saturated fat!

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes

  • 800g potatoes
  • 2 tsp rapeseed oil
  • 1 onion, chopped
  • 1lt vegetable stock
  • 350g frozen garden peas
  • a handful of fresh mint, finely chopped

  1. Peel the potatoes and cut into small chunks. Try to find a balance between small chunks that will cook quickly, but not so small that you won't get a good mouthful of potato!
  2. Put the oil in a large saucepan over a medium heat.
  3. Fry the onions until soft and translucent.
  4. Add the stock and the potatoes and simmer until tender - about 35 minutes.
  5. Add the peas and cook for 2 minutes.
  6. Use a slotted spoon to remove a third of the vegetables, and set them aside.
  7. Using a hand blender, blitz the remaining soup in the pan until completely smooth.
  8. Put the reserved vegetables into the blended soup, and stir thoroughly.
  9. Add in the chopped mint and stir thoroughly once again.
  10. Serve with a sprig of mint and a crusty roll.

Nutritional Information
(approx. per serving)

Calories: 303
Fat: 6.9g
Saturated fat: 0.7g
Carbohydrates: 53.1g
Sugars: 5.1g
Fibre: 7.8g
Protein: 10.6g
Salt: 2.78g

I hope you enjoy trying this recipe! Let me know what you think in the comments!

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