Pea and ham soup recipe

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  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 185 calories / serving
  • Freezable
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eat project smile logo resizeGet the kids involved with making this hearty soup, it's packed with peas, fresh mint and honey roast ham.

Equipment: potato peeler, sharp knife, large saucepan, measuring jug, stick blender, ladle, serving bowls

Peel the potato using a potato peeler, then chop into 4. Heat a large saucepan over a medium heat. Add the oil, then the onion, and cook for about 5 minutes until soft. Add the potato and the stock.

Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the potato is soft. Add the peas and mint leaves and cook for 3-5 minutes more until just cooked through.

Take the saucepan off the heat. Allow to cool a little, and then use a stick blender to whizz the soup until smooth. Top up the soup with a little more stock or water if needed. Add most of the ham, stir through, and then season according to taste. Ladle into bowls and top with the remaining ham.

See more Soup recipes

 

This recipe is perfect for making in large batches and freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 medium potato
  • 15ml (1 tbsp) olive oil
  • 1 small onion, chopped
  • 1l (1 3/4pt) vegetable stock
  • 350g (12oz) frozen peas
  • fresh mint sprig, leaves picked
  • 1 x 100g pack thick slice honey roast ham, cut into small pieces
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  • Energy 771kj 185kcal 9%
  • Fat 7g 10%
  • Saturates 1g 5%
  • Sugars 4g 4%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 20.3g Protein 12.3g Fibre 6.6g

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