One of life’s pleasures, for me is eating a bowl of warm soup on a freezing cold winter’s day, the perfect winter warmer. I’m a huge fan of making my own soup as I am always shocked at not only the prices charged for fresh soup, but the ingredients used, as well.
Even some of the ‘best’ soups aren’t exactly what they say they are. When you cook your own you are in control of the ingredients and know exactly what is going in there. And they don’t take any time at all. They really are a no-brainer.
Take pea and ham soup - it is one of the most simple soups to make. You can even leave it to cook while you’re watching TV. And yes, I know it’s green. But it tastes great.
Although peas are one of the starchier vegetables, they contain a substantial amount of protein. In fact pea protein is used in vegan energy bars such as Pulsin & Bounce balls instead of whey protein, which is derived from dairy.
Peas are full of vitamins C, K, folate and choline and are very high in magnesium, nature’s relaxant – helping poor digestion, stress relief and immunity; potassium – essential for blood pressure, and cell function; phosphorus for bone health plus iron, selenium and zinc.
The ham isn’t of course the healthiest of meat choices, but it combines well with peas. (Plus, if you’re Veggie you can always replace the ham with mint.) Ideally, buy your ham from a butcher and get thick slices cut straight from the bone rather than from a packet as it makes the soup meatier (pardon the pun), but if packaged ham is all you have then don’t let me stand in your way.
The great thing is that you can make this virtually from the contents of your freezer or store cupboard, assuming that, like me, frozen peas are omnipresent in your freezer, as you never know when you’re going to have to whip up a quick supper of fish fingers, mash and peas; or of course, pea soup.
Pea Soup with Ham
Ingredients
1 kg frozen peas
2 slices of thickly cut, good quality ham
2 onions
1.5 litre of beef stock
500ml water
olive oil
Method
Chop the onions into small pieces and sweat in olive oil
Chop the ham into small pieces then add to the onion when it starts to become transparent.
Cook for 5 minutes, stirring occasionally
Add frozen peas, stir into the onion and leave for 5-10 minutes.
Add stock and water at the same time and bring to a simmer.
Leave for 20 minutes on a gentle simmer
Blend to your desired consistency – if it is too thick then add a little more water.
Serve with toasted ciabatta and a swirl of natural yoghurt
Image via Avlxyz's Flickr.