Wholemeal cheese & Marmite scones
Delicious warm from the oven, these scones are good way to introduce wholemeal flour into your baking
Minty pea & potato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp vegetable oil
- 1 onionchopped
- 800g potatopeeled and cut into small chunks
- 1l vegetable stock
- 350g frozen pea
- handful mintchopped
Nutrition: per serving
- kcal249
- fat3g
- saturates1g
- carbs48g
- sugars7g
- fibre0g
- protein11g
- salt0.36glow
Method
step 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.
step 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.
