Flame Roasted Ham and Pea soup


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
3/4 Cup Low Fat Natural Greek Yoghurt
Salt and pepper, to taste
Low Fat Natural Greek Yoghurt, to serve
Croutons, to serve

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Lunch Dinner Healthy

Cooking Instructions

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. 

Instructions image ham pea soup


Lunch Dinner Healthy
Serves 6
Cooking 20mins

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