3 IDEAS FOR...SOUP SEASON

Flavoursome takes on this winter staple

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CHEAT’S PEA & HAM SOUP

SERVES 4 PREP 10 MINS COOK 30 MINS

• 1 leek, white-part only, sliced thinly

• 2 garlic cloves, chopped finely

• 1 large potato, chopped

• 1.5 litres (6 cups) chicken stock

• 6 cups frozen peas

• 2/3 cup fresh mint leaves, plus extra to serve

• 400g leg ham, sliced thickly

1 Heat an oiled, large, heavy-based saucepan over low-medium heat. Cook leek and garlic, stirring, for 3 mins or until softened.

2 Add potato, stock and 1 cup water. Bring to the boil. Reduce heat to low-medium. Cook, covered, for 10 mins or until potato is tender. Add 5 cups of the peas. Cook for a further 2 mins or until peas are just tender. Remove pan from heat.

3 Add mint to soup. Using a stick blender, pulse mixture until smooth. Add half of the remaining peas. Stir over low-medium heat until hot. Season with salt and pepper. Reduce heat to low. Cover to keep warm.

4 Heat an oiled frying pan over medium heat. Cook ham, stirring, for 2 mins or until golden and crisp. Add remaining frozen peas to pan and cook until just defrosted.

5 Top soup with ham, whole peas and mint leaves.

SPICED CAULIFLOWER SOUP WITH CHICKPEA CROUTONS