This cheats pea and ham soup has been given it’s name because I am swapping split peas for frozen peas and ham hock for D’Orsogna’s new Flame Roasted Sweet Dijon Mustard Leg Ham (you will find it at the Deli counter of your local Woolworth’s) to speed up this tasty and hearty soup.
Also by choosing not to use bacon or the ham hock I have been able to reduce the calories of this soup, making it a great healthy, filling and tasty lunch to take to work as well.
Only five main ingredients and a cooking time of under 20 minutes this soup can be made after a busy day as it is so quick and easy or made in advance and frozen into portions to take to work or have in the freezer as a back up meal.
1kg Frozen Peas
500gm Frozen Winter Vegetable Mix (Broccoli, carrot, cauliflower and beans)
350gm D’Orsogna Flame Roasted Sweet Dijon Mustard Leg Ham, diced
Enough Chicken stock to cover the vegetables when in the pot
3/4 Cup Low Fat Natural Greek Yoghurt
Salt and pepper, to taste
Low Fat Natural Greek Yoghurt, to serve
Croutons, to serve
LET’S PUT IT ALL TOGETHER
1. In a large pot add the peas and vegetables and cover with chicken stock. You want the vegetables to be just covered. This will give you a nice consistency when you blend it up. Bring to the boil and then add half of the flame roasted ham. Allow to boil until the carrot is tender. Remove from the stove.
2. Add the yoghurt and then using a hand blender, blitz until smooth. Season with salt and pepper to taste.
Serve with extra yoghurt and croutons.
Store leftovers in the fridge in an air-tight container for up to 3 days.
Freezer friendly: freeze portions in freezer safe containers or zip lock bags (once cooled) can be frozen for up to 3 months.