Method

1. Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to a boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.
2. Use a slotted spoon to remove a quarter of the vegetables from the pan and set them aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.