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30 g butter
1 small (100g) brown onion, finely diced
2 stalks celery, finely chopped
1 small (100g) zucchini, finely diced
2 cloves garlic, minced
200 g dried green split peas
250 ml chicken stock
1 cup frozen peas
2 cups baby spinach leaves
100 g leg ham off the bone
sea salt, to season
freshly cracked black pepper, to season
2 slices sourdough bread, toasted, to serve
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.
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.
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.
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