Full ingredients list:
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, finely chopped
- 2 cloves garlic, crushed
- 500g frozen peas
- 3 cups reduced-salt chicken stock
- 250g lean ham, chopped
- 1/3 cup light sour cream
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large saucepan with oil and place over medium heat. Add onion, celery and carrot and cook, stirring, for 2 minutes. Add garlic and peas and cook for a further 3–4 minutes.
Step 2 Add stock and 3 cups water and bring to the boil. Reduce heat and simmer, stirring occasionally, for 10 minutes, until vegetables are tender. Remove from heat. Blend well using a stick blender.
Step 3 Return soup to low heat. Add ham and stir until warmed through. Ladle soup into bowls, swirl with sour cream and serve.
This soup is not suitable for those following a no-added-salt diet.
About this recipe
First published: June 2011