Pea & mint soup with crispy prosciutto strips

Contains pork – recipe is for non-Muslims only
A healthy green soup with contrasting salty, deeply savoury crispy ham bits for an added hit of flavour

Prep:5 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 276
fat 5g
saturates 2g
carbs 38g
sugars 14g
fibre 14g
protein 20g
salt 1.9g

Ingredients

2 leeks, well washed and thinly sliced
200g potatoes (unpeeled), scrubbed and grated
500ml chicken or vegetable stock
200g frozen peas
150g pot 0% bio yogurt
2 tbsp chopped mint
2 slices prosciutto, all excess fat removed

Method

Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.