Pea & Ham Soup is a great way to warm up on a cold autumn night. Already a good source of fibre the addition of the beans and chickpeas means that we have added that protein that is going to help you feel satisfied and stay satisfied for longer. If you don’t have lardons don’t worry you can use bacon or ham hock.
This is such a simple soup to make, taking only about 15 – 20 mins to make. It also freezes really well, so make this big batch and freeze a few portions so you always have a healthy supper ready in minutes when you are stuck.
- 500gm Frozen Peas
- 100g frozen Edename Beans
- 100g Chick Peas
- 100gm lardons
- 1 large onion, chopped
- 2 sticks celery, chopped
- 1 ltr veg stock
- Handful fresh mint leaves
To make our protein packed Pea & Ham soup.
In a heavy bottom pot gently fry the lardons until they release their fats, then add the onion and celery and cook for about 5 mins until the veggies are soft. Then add the peas and stock and cook for 10 – 15 mins. Add half the mint and transfer the soup to a blender and blend to a smooth consistency. Check for seasoning and add salt & pepper to taste. Serve topped with the reaming mint leaves chopped.
In a heavy bottom pot gently fry the lardons until they release their fats, then add the onion and celery and cook for about 5 mins until the veggies are soft. Then add the peas, beans and chick peas and stock and cook for 10 – 15 mins. Add half the mint and transfer the soup to a blender and blend to a smooth consistency. Check for seasoning and add salt & pepper to taste. Serve topped with the reaming mint leaves chopped.
Conscious Cooking
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I didn’t think that the chickpeas would cook that quickly so I used a tin but still tasted good.
Glad to hear that it was tasty.