Spring Vegetable and Pea Broth
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Ingredients
- 200 g frozen peas
- 2 carrots
- 1 leek
- 200 g new potatoes
- 1000 ml vegetable stock
- 1 tbsp olive oil
- 5 g fresh mint, chopped
Nutrition (per serving)
- Calories
- 138 kcal
- Protein
- 5.3 g
- Carbohydrate
- 17.2 g
- of which sugars
- 5.7 g
- Fat
- 4.5 g
- of which saturates
- 0.7 g
- Fibre
- 5.3 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the chopped carrots and sliced leek for 6 minutes until softened.
- 2
Dice the new potatoes and add to the pan with the vegetable stock. Bring to the boil, then reduce to a simmer and cook for 15 minutes until the potatoes are tender.
- 3
Add the frozen peas and cook for a further 3 minutes.
- 4
Stir through the chopped mint.
- 5
Season to taste and ladle into bowls.
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