Minted pea and ham soup

Since Marc works in kitchens fairly regularly, the last thing he wants to do when he gets home is cook. So when his hand is forced, he prefers to make low-effort one-pot meals – and pea and ham soup is a particular fave.

The ham he’s used here was leftover from the big chunk he recently brought home, and the rest of the ingredients are super cheap. A 1kg bag of own-brand peas is less than 80p, and this uses half a bag. It makes plenty for 4 generous portions and is great for work lunches.

Serves: 4

Prep time: 5 minutes

Cook time: 30 minutes


  • 500g frozen peas
  • Cooked ham, diced (a good handful or more is great)
  • 2 sticks of celery, chopped
  • 1 white onion, finely diced
  • 1 veg stock cube
  • 3tsp mint sauce (34p/165g)
  • Butter
  • Olive oil
  • Salt & pepper


  1. In a large saucepan, melt some butter with oil, and add the onion and celery. Season with salt to draw some water out of the onions, which will prevent sticking. Cook until translucent.
  2. Add most of the frozen peas, reserving about a handful, and cook for a couple of minutes.
  3. Add the stock cube and enough boiling water to cover the peas, with about an inch on top. Reduce the temperature to a gentle bubble and cook for about 20-25 minutes.
  4. Remove from the heat and blitz using a stick blender. Taste and season.
  5. Stir in the remaining peas, ham and mint sauce, and cook for about 5 minutes. Serve with crusty bread.

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