Special Diet

  • 3 tablespoons extra virgin olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons chopped thyme
  • 250 g (8 oz) potatoes, chopped
  • 500 g (1 lb) frozen or fresh shelled peas
  • 1 litre (1¾ pints) vegetable stock
  • 100 g (3½ oz) rocket leaves, roughly chopped
  • juice of 1 lemon
  • salt and black pepper

Heat the oil in a saucepan, add the onion, garlic and thyme and cook over a low heat, stirring frequently, for 5 minutes until the onion is softened. Add the potatoes and cook, stirring frequently, for 5 minutes.

Stir in the peas, stock and salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

Transfer the soup to a food processor or blender, add the rocket and lemon juice and process until smooth. Return to the pan, adjust the seasoning and heat through. Serve immediately, drizzled with a little extra oil.

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