Minted pea soup with ham

Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

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
⅓ cup chopped mint leaves, plus extra leaves, to serve
4 tablespoons reduced-fat
sour cream
cracked black pepper
4 slices wholegrain sourdough bread, toasted, to serve

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free bread and check stock and sour cream are gluten free.

Nutrition Info (per serve)

Calories 325 cal

Kilojoules 1360 kJ

Protein 19 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 7 g

Dietary fibre 10 g

Sodium 840 mg

Calcium 140 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.