Minted pea soup with ham
Time to make: 45 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 celery stalk, finely chopped
300g brushed potatoes, diced
2 cups reduced-salt chicken stock
2 cups water
100g piece boneless leg ham, fat trimmed
3 cups frozen peas
1 tablespoon chopped chives
1/3 cup chopped mint leaves, plus extra leaves, to serve
4 tablespoons reduced-fat
cracked black pepper
4 slices wholegrain sourdough bread, toasted, to serve
Total fat 8g
Saturated fat 3g
Dietary fibre 10g
1 Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Add celery and potatoes; cook, stirring, for 5 minutes.
2 Add stock, water and ham to pan; cover and bring to the boil. Reduce heat to low and simmer, covered, for 20-25 minutes, or until potatoes are tender. Bring to the boil. Stir in frozen peas; cook for 3 minutes, or until peas are hot. Set aside to cool slightly.
3 Remove piece of ham from soup and shred roughly; set aside. Blend soup with a stick blender until almost smooth. Stir in shredded ham, chopped chives, mint and 1 tablespoon of sour cream. Season with pepper. Simmer over medium-low heat until hot.
4 Divide soup among 4 bowls. Top each with 1 tablespoon of sour cream and the extra mint leaves, and serve with bread.
Make it gluten free: Use gluten-free bread and check stock and sour cream are gluten free.