Directions

1. In a medium-sized pot over low-medium heat, add butter, onion, celery, zucchini and garlic. Saute for 5 minutes until softened.

2. Add in split peas, stock and 2 cups of water. Bring to the boil, then reduce to a simmer for 30 minutes, or until split peas are tender but not mushy. Add in most of the frozen peas (reserving a few for garnishing) and stir through soup until defrosted.

3. Remove soup from the stove and stir through spinach leaves. Then, blitz all together using a stick blender. Alternatively, you can transfer soup to a blender, to blend in batches instead. Stir through ham pieces, reserving a little bit for garnishing if you like.

4. Separate the soup into a bowl for dinner and a container for lunch. Season each with salt and pepper and garnish with remaining peas and bits of leftover leg ham. Serve each with a piece of toasted sourdough bread.