Serves 4
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For the soup:

For the croutons:

  1.  Melt the butter in a large saucepan over a medium heat. Add the onion, season with salt and pepper and cook for 5-6 minutes or until softened. Stir in the dried mint and potatoes, cover with a lid and cook gently for five minutes.
  2. Add the stock and turn the heat to high. Bring to the boil, then reduce the heat again and simmer for 10 minutes with the lid on.
  3. Stir in the lettuce and fresh mint and cook for five minutes longer until wilted.
  4. Preheat the oven to 200°C/180°C fan/gas mark 6.
  5.  For the croutons, tear up the stale bread into bite-sized pieces and toss with the oil, oregano, Parmesan and some seasoning. Spread out on a lined baking tray and bake for about 10 minutes or until golden.
  6. Add the milk to the soup and use a stick blender to whizz until smooth. Stir in the lemon juice and season to taste.
  7. Divide amongst warmed serving bowls and top with the croutons, to serve.

Nutrition Facts

Per serving: 313kcals, 16g fat (8.4g saturated), 39.7g carbs (7.5g sugars), 7.2g protein, 4.4g fibre, 0.911g sodium

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