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

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. 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.

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