Super Greens Ham, Pea and Mint Soup

Nutrition

Energy 580kcal
Fat 24g
Sat Fat 8.4g
Protein 49g
Salt 3.6g

Ingredients

Cooking Method

1
Put the gammon joint in a large saucepan and add 750ml water, or enough so the meat us completely submerged. Bring to the boil slowly, then put a lid on and simmer gently for 1 ½ hours until the gammon is tender and falling apart.
2
Once the gammon is tender, remove to a board and shred into pieces. Keep the liquid in the pan to use as the stock for your soup (you should have about 500ml).
3
Roughly chop the spring onions and add to a large saucepan with the olive oil. Fry over a medium heat for 5 minutes, stirring occasionally until they are slightly golden. Add the leaves from a few sprigs of mint and the chopped garlic.
4
Stir for a couple more minutes then add the peas, spinach and broccoli. Pour over the liquid you cooked the gammon in and simmer for 5 minutes.
5
Liquidise the soup in a blender or use a hand blender until smooth, adding a splash more water if needed.
6
Taste, adjust the seasoning and stir through three quarters of the shredded ham.
7
Spoon the soup into bowls and top with the rest of the shredded ham, a few springs of mint, a swirl of crème fraiche and a drizzle of olive oil if desired. Enjoy.

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