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.