Pea and Ham Soup

Cook Time / TOTAL TIME

35 minutes / 50 minutes


4 servings


411 kcal / serve




  • 1 salt reduced chicken stock cube
  • 1 Tbs Extra Virgin Olive Oil (EVOO)
  • 1 onion finely chopped
  • 2 cloves of garlic, minced
  • 1 celery stick, finely chopped
  • 300g potatoes, peeled and diced
  • 500g frozen peas
  • 200g cooked lean ham hock, shredded
  • 1 Tbs fresh chives
  • 4 Tbs fresh mint leaves
  • 4 Tbs Greek Yoghurt
  1. Dissolve stock cube in 1L boiling water, set aside.
  2. Heat EVOO in a large saucepan over medium heat. Fry the onion and garlic for 3 minutes until softened.
  3. Add celery and potatoes and cook, stirring for another 5 minutes.
  4. Add the stock liquid and bring to the boil then reduce heat to low, cover with lid and simmer for 20 minutes until potatoes are tender.
  5. Add peas and cook for a further 3 minutes.
  6. Remove from heat and blend with a stick blender for a smooth texture if desired.
  7. Return to the low heat and add shredded ham, chopped chives and mint.
  8. Pour into your serving bowl and top with 1 Tbs Greek yoghurt.