Lunch

Pea and Ham Soup with Mint

Name: Pea and Ham Soup with Mint
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 800 g Frozen peas; 250 g Lean ham, sliced; 150 g Onion; 200 g Potato; 1 litre Chicken stock; 10 g Butter; A handful of leaves Fresh mint; To taste Black pepper

Frozen peas blended with potato and stock, with ham stirred through at the end and mint torn over. No gluten and 305 kcal a bowl.

Calories: 305kcal
Protein: 26g
Fat: 6g
Carbs: 35g

Per serving, makes 4. 15 minutes of work. Published 8 September 2026.

Allergens

Milk
Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Frozen peas800 g
Lean ham, sliced250 g
Cooked deli weight, as sold.
Onion150 g
Potato200 g
Raw, peeled weight.
Chicken stock1 litre
Made up from a cube or a pot.
Butter10 g
Fresh mintA handful of leaves
Black pepperTo taste

Method

Soften the chopped onion in the butter for eight minutes without colouring.
Add the potato in small dice and the stock and simmer for twelve minutes until the potato is soft.
Add the peas straight from the freezer, bring back to the boil and cook for three minutes only, so they keep their colour. Blend until smooth with most of the mint.
Stir in the ham, torn into pieces, and heat for a minute. Black pepper and the remaining mint to serve.

Worth knowing

Three minutes for the peas. Longer and the soup goes from bright green to khaki, and tastes of it.
Ham is salty and stock is salty. Taste before adding any.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.