Prep Time: 15 minutes

Cook Time: 25 minutes

There’s something particularly comforting and warming about a bowl of delicious homemade soup. This recipe makes a wonderfully vibrant, fresh and interesting dish that’s substantial and filling enough to make dinner, particularly if served with chunks of warm bread. It’s also quick to prepare and easy to make – perfect after a busy day or for the beginner in the kitchen!

This recipe makes enough for four generous portions, and with just 250 calories per serving it makes a nutritious and satisfying addition to a calorie-controlled diet, too! If you have any left over, the soup will keep fresh in the fridge for a couple of days and is just as tasty when gently re-heated. It’s also suitable for freezing.

Ingredients

2 teaspoons good quality vegetable oil

1 white onion, finely chopped or diced

800g baking potatoes, peeled and diced into small pieces

1 litre vegetable stock

350g frozen or fresh peas

handful fresh mint, roughly chopped or ripped

Method

Begin by heating the vegetable oil in a large, thick-bottomed saucepan. Add the diced onion, cover the pan and sweat the onion for five minutes until it softens and turns golden. Add the potatoes and the stock to the cooked onion. Bring the whole lot up to boiling point then turn down the heat and cover the pan again. Gently simmer for 20 minutes until the potatoes are tender and falling apart. Add the peas and the fresh mint and cook for a further five minutes, stirring frequently. Using a slatted spoon, remove roughly a quarter of the vegetables from the pan and place on one side. Blend the remaining soup using a blender, hand blender, or in a food processor until smooth. Stir the reserved vegetables into the soup, season to taste. Return to a low heat for a few minutes until piping hot.

Image source: ocado.com