French Potato Mint Soup



In a large saucepan, melt margarine over medium-high heat. Add potatoes and cook for 5 minutes, tossing occasionally. Reduce heat to medium and add stock, water and carrots. Bring to boil, reduce heat to low, cover and cook 10-15 minutes until potatoes and carrots are tender. Add peas, onions and mint and cook for a further 5 minutes. Season with salt and lemon juice. Sprinkle with fresh mint leaves and serve.


  • 1 Tbsp margarine
  • 4 medium potatoes, cubed
  • 2 C vegetable stock 
  • 1 C water
  • 1 C carrots, sliced
  • 1 1/2 C frozen peas
  • 1/2 C spring onions, chopped
  • 1/2 C mint, chopped
  • 1 lemon