VEGAN PEA & HAM SOUP
A classic recipe made vegan with the help of Quorn's Yorkshire Ham Style Slices. It makes the most delicious lunch!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 medium potato peeled and chopped into bite-sized chunks
- 1 L vegetable stock
- 500 g frozen peas
- 105 g Quorn Yorkshire Ham Style Slices
- sea salt & freshly ground black pepper
- to serve: extra virgin olive oil, extra cooked peas
Instructions
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Warm the oil in a large pan over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent.
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Add the potato and stir to coat in the oil, then pour in the vegetable stock and bring everything to the boil. Reduce the heat to a simmer and cook for 12-15 minutes, or until the potato is soft enough to be broken apart with a wooden spoon.
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Add the frozen peas to the pan and bring back up to the boil. Cook for a further 2 minutes, or until the peas are bright green, then remove from the heat.
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Use a hand blender to blend the soup until completely smooth, adding more stock if you would prefer it slightly thinner. Season to taste with salt and black pepper.
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Chop the Quorn Yorkshire Ham Style Slices up into small chunks. Stir most of them through the soup, saving a few chunks for serving.
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Divide the soup between bowls and top with a swirl of extra virgin olive oil, a few extra cooked peas, the reserved chunks of Quorn Yorkshire Ham Style Slices and a good crack of black pepper.
Love soup for Lunch? You can find all of my soup recipes here.
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