Pea & Ham Soup

PREP 20 MIN
•
COOK 1 HR

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

1⁄2 tsp olive oil

1⁄2 onion finely diced

1 celery stalk finely diced

300g potatoes diced

250g ham hocks

2 cups (500ml) chicken stock

1 3⁄4 cups (250g) frozen peas

1 1⁄4 cup (50g) baby spinach leaves or watercress

salt & pepper, to taste

Methodbased on 4 servings
1

Heat oil in a large saucepan over medium heat and saute onion and celery for a few minutes to soften.

2

Add potatoes, ham hock and stock. You may need to add a little water to cover the hock. Bring to a boil, reduce to a low simmer, cover and cook for 50-60 minutes until ham is very tender.

3

Remove hock from soup and skim off any fat from the surface. Shred meat from the bones, discarding the bones, and roughly chop meat. Set aside.

4

Meanwhile, add peas and most of the spinach to soup and simmer for a few minutes until peas are tender. Use a stick blender and blend until smooth. Adjust seasoning.

5

Ladle soup into bowls, top with ham and extra spinach leaves (or watercress if using). Season with extra black pepper and serve.

Nutritional Informationper serving

Energy (kJ)

1645 kJ / 395 cals

Protein

40.3 g

Fat

8.7 g

Sat. Fat

2.6 g

Carbs

31.4 g

Sugar

7.5 g

Fiber

10.2 g

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