Sunday Recipe_Potato, Pea and Rosemary Soup

Potato, Pea & Rosemary Soup (Serves 2)
vegan, vegetarian, gluten free, dairy free

Ingredients 
2 Medium Potatoes, peeled and chopped into chunks (around 400g/14oz/2.5 cups)
1 Onion, finely sliced
1tbs Dairy & gluten free margarine (or butter)
2tsp Fresh rosemary leaves, finely chopped
750ml/ 26floz/3 cups Vegetable stock
125g/4.5oz/1 cup Frozen peas
Freshly ground black pepper

Method 

• In a pot, melt the margarine over a low heat and add the onion. Allow the onions to soften and then add the potatoes and allow to brown slightly. Once the potatoes and onion are starting to brown add the vegetable stock, peas and rosemary. 
• Allow the soup to simmer over a low heat until the potatoes are cooked through. Season with a good grind or two of black pepper and then remove from the heat and allow to cool slightly. 
• Once the soup has cooled a little it can be pureed in a blender or food processor. Be careful of any steam or hot soup splatters when doing this.
• If you like a chunkier soup you can remove some of the peas and potatoes before blending and then stir them back in before serving.