Protein-packed pea & ham soup
Whizz this up in a matter of minutes for the ultimate comfort food. Nothing beats a good bowl of soothing soup, especially when its full of vibrant greens and topped off with an Enriched egg!
40 minutes
Serves 4
Nutritional Information
| Calories | 410 |
| Protein | 28.13g |
| Fat | 24g |
| of which saturates | 7.7g |
| Carbohydrates | 24.29g |
| of which sugars | 10g |
| Fibre | 8.93g |
Ingredients
- 15g unsalted butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 leek, finely chopped
- 1 medium potato, peeled and chopped
- 700ml vegetable stock
- 500g frozen garden peas or petit pois
- 100g baby spinach, washed
- 4 Enriched eggs
- 180g shredded ham hock
Method
- Melt the butter with the oil in a large saucepan over a medium heat. Gently fry the onion and leek for 10 minutes, until softened but not coloured.
- Add the potato and stock, bring to a simmer, and cook for 8-10 minutes until the potato is soft. Add the peas and cook for a further 2 minutes. Season to taste and remove from the heat.
- Stir through the spinach and use a stick blender or liquidiser to blitz until smooth. Return to the pan on a low heat to keep warm.
- Meanwhile place a saucepan of water over a high heat and bring to a boil. Boil the eggs for 7 minutes, until jammy and soft. Remove with a slotted spoon and run under cold water for 2 minutes and then peel.
- Divide the soup between the bowls, top with the halved soft-boiled eggs, the ham hock, and a twist of black pepper. Serve with crusty bread.
