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  • 1 tbsp vegetable oil
  • 75g frozen chopped onion
  • 700g frozen British garden peas
  • 700ml stock made with 1 stock cube
  • 200g frozen mashed potato
  • 2tbsp frozen chopped mint
  • 4 tbsp half-fat crème fraîche


  1. 1

    Heat the oil in a large saucepan, add the onion and gently cook for 3 minutes until softened. Add the peas and stock, bring to the boil, reduce the heat and simmer for 3 minutes. Add the mash, bring back up the boil and simmer for 2 minutes.



  2. 2

    Season with black pepper and stir in the mint and half the crème fraîche. Pour the soup into a blender (or use a stick blender) and whizz until smooth. Ladle into warmed bowls and swirl in the remaining crème fraîche.

Nutritional Details

Each serving provides
  • Energy 1055kj 252kcal 13%
  • Fat 8.7g 12%
  • Saturates 3.8g 19%
  • Sugars 6.7g 7%
  • Salt 1.29g 22%

% of the Reference Intakes

Typical values per 100g: Energy 239kj/57kcal

Each serving provides

25.8g carbohydrate 10.7g fibre 12.4g protein

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