1. In a large pot add the peas and vegetables and cover with chicken stock. 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 or in zip lock bags (once cooled) can be frozen for up to 3 months.
Thanks to cookingforbusymums.com for the recipe.