Asparagus, pea and potato soup recipe

Ingredients

• 50 g butter
• 1 onion, chopped
• 250 g new potatoes, peeled and diced
• 1 leek, chopped
• 1 bunch asparagus, chopped
• 1 litre vegetable stock
• 100 g peas
• Bunch of mint, chopped
• Bread rolls, to serve

Method

1. Melt the butter in a saucepan. Add the onion, diced potatoes and leek and cook gently for 15 minutes, stirring regularly and allowing the vegetables to soften without colouring.
2. Meanwhile, steam the asparagus for 3 minutes.
3. Add the vegetable stock, peas and steamed asparagus to the saucepan. Bring to the boil, cover and simmer for 5 minutes, then stir in the mint.
4. Blend the soup until smooth and pass it through a sieve.
5. Reheat the soup gently until piping hot and serve it with the bread rolls.