Food Fridays: Cheat’s Pea Soup
With only a few ingredients (including some that you might already have in your freezer), this recipe is super budget-friendly while still being nutritious and delicious!
With cold temperatures still hanging around, soup is a go-to for comfort and warmth. This Cheat’s Pea Soup is a hearty recipe that will get you through the last couple weeks of winter.
This soup uses frozen spinach and peas, making this recipe budget-friendly and packed full of vitamin C! The addition of smoked ham and whole wheat fusilli helps to bulk up this meal, so it can be enjoyed alongside a salad, another protein, or completely on its own.
Coming together in under 30 minutes, this recipe is fast, cheap and full of flavour. Try it out today!
Ingredients
- 1 bunch of spring onions
- 300 g frozen peas
- 300 g frozen chopped spinach
- 100 g smoked ham
- ½ a bunch of fresh mint, (15g)
- 300 g dried wholewheat fusilli
- 50 g feta cheese
Directions:
- Trim 1 bunch of spring onions and place in a blender with 300g of frozen peas and 300g of frozen spinach.
- Tear in 100g of smoked ham, pick in the leaves from ½ a bunch of fresh mint (15g), then cover with 400ml of boiling kettle water.
- Put the lid on securely, cover it with a tea towel and, holding it in place, blitz until smooth, stopping to scrape down the sides and help it along, if needed. Pour into a large pan on high heat and add another 1.2 litres of boiling kettle water.
- Smash up 300g of wholewheat fusilli into random shapes – the easiest way is to wrap it in a tea towel and attack it with a rolling pin – and stir into the soup.
- Bring back to a boil, then simmer until the pasta is cooked through, stirring regularly and adding splashes of water to loosen, if needed. Taste the soup, and season to perfection.
- Divide the soup between bowls or mugs, then use a speed-peeler to shave over 50g of feta in fine strips, before tucking in.
Notes
Leftover feta? It’s super versatile, but it doesn’t keep for a long time once opened so store it in an airtight container in the fridge. It’s beautiful with smoked ham and a little mint in an easy frittata.
Recipe by Jamie Oliver
