Name: Summer ham & pea broth
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 250g pouch ready-to-eat mixed grains (we used Merchant Gourmet Wholesome Mix); 200g frozen pea; small bunch mint leaves picked; 2 spring onions whites and greens separated and thinly sliced; 1 tbsp white wine vinegar; 1 tsp golden caster sugar; ½ vegetable stock cube; 140g piece of ham or thick slices, trimmed of any fat and shredded or finely chopped; big handful pea shoots

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Summer ham & pea broth

Summer ham & pea broth

Sarah Cook

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 4.5 out of 5.6 ratingsRate

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This smart soup doesn't require any cooking- just pour hot water over stock, grains and lots of delicious green vegetables

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Ingredients

Nutrition

Units:

MetricUS

250g pouch ready-to-eat mixed grains

(we used Merchant Gourmet Wholesome Mix)
200g frozen pea
small bunch mint

leaves picked
2 spring onions

whites and greens separated and thinly sliced
1 tbsp white wine vinegar
1 tsp golden caster sugar
½ vegetable stock

cube
140g piece of ham

or thick slices, trimmed of any fat and shredded or finely chopped
big handful pea

shoots

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Nutrition: per serving

kcal436
fat14g
saturates3g
carbs43g
sugars7g
fibre10g
protein32g
salt3.4g

Method

step 1

Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
step 2

Put 50g of the peas, most of the mint leaves, the spring onion whites, vinegar, sugar and stock cube in a food processor, and blend to a smooth paste, adding a little water if you need to. Divide between 2 soup or pasta bowls.
step 3

Divide the remaining peas, hot grains and ham between the bowls and pour over enough boiling water to almost fill the bowls. Stir and leave for 2 mins to heat through.
step 4

Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.

RECIPE TIPS

USE UP LEFTOVER PEA SHOOTS

Blitz a handful of pea shoots with some cream cheese. Spread over a bagel or toasted bread and top with some more pea shoots for a quick lunch, brunch or breakfast.

Recipe from Good Food magazine, August 2013

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A star rating of 4.5 out of 5.6 ratings

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