Page 19 - PowerPoint Presentation

Minty pea & potato soup

Ingredients Method

2 teaspoons olive oil
1 onion, chopped Heat the oil in a large saucepan, then fry
800g potatoes, peeled and cut into the onion for 5 minutes until softened.
small chunks Add the potatoes and stock, then bring
1l vegetable stock to the boil. Cover and simmer for 10-15

350g frozen peas minutes until tender, adding the peas 2
Handful mint, chopped minutes 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 vegetable,
chopped mint and some seasoning.
Serve with bread on the side.