5 mins to prepare and 25 mins to cook
Get the kids involved with making this hearty soup, it’s packed with peas, fresh mint and honey roast ham.
Equipment: potato peeler, sharp knife, large saucepan, measuring jug, stick blender, ladle, serving bowls
Peel the potato using a potato peeler, then chop into 4. Heat a large saucepan over a medium heat. Add the oil, then the onion, and cook for about 5 minutes until soft. Add the potato and the stock.
Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the potato is soft. Add the peas and mint leaves and cook for 3-5 minutes more until just cooked through.
Take the saucepan off the heat. Allow to cool a little, and then use a stick blender to whizz the soup until smooth. Top up the soup with a little more stock or water if needed. Add most of the ham, stir through, and then season according to taste. Ladle into bowls and top with the remaining ham.
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This recipe is perfect for making in large batches and freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.