Beryl Tate E-mail:


25 g (1 oz) butter or margarine

250 g (8 oz) potatoes - peeled and diced

110 g (4 oz) onion - finely chopped

850 ml (1.5 pt) vegetable stock - 2 stock cubes

250 g (8 oz) frozen peas or fresh podded peas

handful of lettuce leaves - shredded

bunch of mint - snipped

salt & pepper to taste


In a large saucepan, melt the butter, then add the diced potatoes and coat well.

Add the chopped onion and half the vegetable stock to just cover the vegetables.

Cover with a lid and simmer for about 10 minutes until soft.

Add the rest of the stock, peas, and shredded lettuce.

Simmer for about 5 minutes, then add the mint and purée using a blender.

Adjust the seasoning and consistency if required.