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


  • 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


  1. Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.

  2. 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.

  3. 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.

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