Potato and Peas or an Upgraded Classic

The Feta cheese and mint make this classic soup into something more interesting. At least that’s my opinion – what’s yours?

Serves 2


  • 1 tbsp oil or butter
  • 1 small onion, chopped
  • 1 large potato, chopped (peeling optional)
  • 1 stick celery, chopped
  • 4 cups (1l) vegetable broth (home made, store bought or from powder)
  • 1 cup (250g) frozen peas
  • 1 spring fresh mint
  • 0.25 cup (60ml) cream
  • 1 decent sized chunk of Feta cheese (say, 2” square), crumbled

Potato Peas SoupDirections:

Heat oil or butter in pot. Sauté onions until soft. Add potato, then celery. Sauté for a few minutes. Add stock and bring to a boil. Let it simmer until potatoes are soft. Add frozen peas. Pick leaves of mint spring, discard the chalks and add leaves. Take off heat and blend until smooth. Add cream. Do not boil soup again as dairy can separate and mint loses some of its flavour. Add Feta cheese crumbles, sea salt and freshly ground pepper to taste.

Adapted from Jamie Oliver: 20 Minute Meals, mobile app.


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