Potato and pea soup with a small handful of mint
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Potato gives pea soup a gentle body without needing cream. Cook the potato fully first, then give frozen peas their packet time near the end. Mint belongs after the main simmer so its fresh character remains.
For 3 bowls, use 1 diced onion, 1 tablespoon olive oil, 250g peeled potato in 1cm cubes, 600ml low-salt vegetable stock, 300g frozen peas, 8 mint leaves and 1 tablespoon lemon juice. Check stock allergens.
Soften onion in oil over medium-low heat for 8 minutes. Add potato and stock and simmer for 12–15 minutes until easily pierced. Add peas and cook thoroughly for the time their packet specifies.
Remove from heat, add washed mint and blend safely with a submerged stick blender, following its hot-liquid instructions. Stir in lemon, taste for seasoning and loosen with water if needed. Heat gently until steaming hot and serve. Allow 35 minutes. Cool spare soup promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot throughout. Do not substitute uncooked thawed peas at blending time.