Pea and Potato Soup

Ingredients

• 1 tsp vegetable oil
• 1 onion – peeled and roughly chopped
• 500 ml stock – I used chicken but vegetable would work just fine
• 1 large potato – approx 250g – diced into 2cm pieces
• 150 g frozen peas
• Zest and juice of half a lemon
• 1 tsp butter
• Glug of milk
• Salt and pepper to taste
• Scraps of puff pastry

Instructions

1. 1

   Heat the oil in a medium saucepan, fry the onion until soft and translucent. Add the potato and the stock and allow to simmer for 10 minutes.

2. 2

   Add the peas, reserving a few for garnish, and the lemon. Season and then simmer until the potato is cooked.

3. 3

   Use a stick blender to whizz the soup until it is smooth. Defrost the reserved peas by putting them in a mug of boiling water, then drain them.

4. 4

   Cook your puff pastry scraps or shapes as per the packet instructions.

5. 5

   If you wish add a knob of butter and some milk to make the soup richer and creamier and adjust the seasoning.

6. 6

   Serve the soup garnished with the reserved peas and topped with the puff pastry shapes.

7. 7

   Use vegetable stock and dairy free spread and milk to make this recipe vegan.