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Super frugal pea and potato soup is brightened with a squeeze of lemon
4.86 from 7 votes

Recipe: Super Frugal Pea, Potato & Lemon Soup

A delicious pretty pale green soup made from everyday basics found in the fridge, freezer and store cupboard. Topping with a puff pastry shape makes this into something more special.
Servings: 2 servings
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

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

  • 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.
  • Add the peas, reserving a few for garnish, and the lemon. Season and then simmer until the potato is cooked.
  • 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.
  • Cook your puff pastry scraps or shapes as per the packet instructions.
  • If you wish add a knob of butter and some milk to make the soup richer and creamier and adjust the seasoning.
  • Serve the soup garnished with the reserved peas and topped with the puff pastry shapes.
  • Use vegetable stock and dairy free spread and milk to make this recipe vegan.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.