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Recipes | 28 by Sam Wood
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Cheat’s Pea + Ham Soup

By Meg Yonson

I Quit Sugar 8WP recipe: Cheat's Pea + Ham Soup
  • 2 servings
  • Prep - 15 mins
    Cooking - 35 mins
  • Total - 50 mins
I Quit Sugar 8WP recipe: Cheat's Pea + Ham Soup

When we want to give you guys a classic recipe, we need to tweak it just a touch. We’ve swapped ham hocks for good-quality ham off the bone to reduce cooking time, making this soup a quick mid-week dish.  

Servings: 2
Preparation: 15 mins
Cooking: 35 mins

Ingredients

  • 30 g butter.
  • 1 small (100g) brown onion, finely diced.
  • 2 stalks celery, finely chopped.
  • 1 small (100g) zucchini, finely diced.
  • 2 cloves garlic, minced.
  • 200 g dried green split peas.
  • 250 ml chicken stock.
  • 1 cup frozen peas.
  • 2 cups baby spinach leaves.
  • 100 g leg ham off the bone.
  • sea salt, to season.
  • freshly cracked black pepper, to season.
  • 2 slices sourdough bread, toasted, to serve.

Directions

1. In a medium-sized pot over low-medium heat, add butter, onion, celery, zucchini and garlic. Saute for 5 minutes until softened.

2. Add in split peas, stock and 2 cups of water. Bring to the boil, then reduce to a simmer for 30 minutes, or until split peas are tender but not mushy. Add in most of the frozen peas (reserving a few for garnishing) and stir through soup until defrosted.

3. Remove soup from the stove and stir through spinach leaves. Then, blitz all together using a stick blender. Alternatively, you can transfer soup to a blender, to blend in batches instead. Stir through ham pieces, reserving a little bit for garnishing if you like.

4. Separate the soup into a bowl for dinner and a container for lunch. Season each with salt and pepper and garnish with remaining peas and bits of leftover leg ham. Serve each with a piece of toasted sourdough bread.


Note

Paleo option: Omit split and frozen peas. Instead, use 1 small (250g) head of broccoli, stems diced and florets roughly chopped. Add stems into the pot with the stock and simmer for 10 minutes. Add in the florets and simmer for another 5 minutes. Then blitz until smooth and follow the recipe as normal.

Gluten-free option: Use gluten-free bread, or use 2 slices of our Paleo Bread to serve.

When we want to give you guys a classic recipe, we need to tweak it just a touch. We’ve swapped ham hocks for good-quality ham off the bone to reduce cooking time, making this soup a quick mid-week dish.

Ingredients

  • 30 g butter.
  • 1 small (100g) brown onion, finely diced.
  • 2 stalks celery, finely chopped.
  • 1 small (100g) zucchini, finely diced.
  • 2 cloves garlic, minced.
  • 200 g dried green split peas.
  • 250 ml chicken stock.
  • 1 cup frozen peas.
  • 2 cups baby spinach leaves.
  • 100 g leg ham off the bone.
  • sea salt, to season.
  • freshly cracked black pepper, to season.
  • 2 slices sourdough bread, toasted, to serve.

Directions

1. In a medium-sized pot over low-medium heat, add butter, onion, celery, zucchini and garlic. Saute for 5 minutes until softened.

2. Add in split peas, stock and 2 cups of water. Bring to the boil, then reduce to a simmer for 30 minutes, or until split peas are tender but not mushy. Add in most of the frozen peas (reserving a few for garnishing) and stir through soup until defrosted.

3. Remove soup from the stove and stir through spinach leaves. Then, blitz all together using a stick blender. Alternatively, you can transfer soup to a blender, to blend in batches instead. Stir through ham pieces, reserving a little bit for garnishing if you like.

4. Separate the soup into a bowl for dinner and a container for lunch. Season each with salt and pepper and garnish with remaining peas and bits of leftover leg ham. Serve each with a piece of toasted sourdough bread.

Note

Paleo option: Omit split and frozen peas. Instead, use 1 small (250g) head of broccoli, stems diced and florets roughly chopped. Add stems into the pot with the stock and simmer for 10 minutes. Add in the florets and simmer for another 5 minutes. Then blitz until smooth and follow the recipe as normal.

Gluten-free option: Use gluten-free bread, or use 2 slices of our Paleo Bread to serve.