Pea and Ham Soup by Jenny of BAKE

As I talked about over on my blog, I am well and truly throwing myself into the standard January diet.  I think it’s going well, I know 2 weeks in is a little early to be claiming this but my snug work trousers are fitting more comfortably and I don’t feel too deprived.

I think what is helping this year has been giving up on ideals of perfection.  In the past I have inflicted celebrity inspired diet and fitness regimes on myself, no carbs, no treats, early morning workouts (and the rest, has anyone tried this juice? it tastes like a cup full of swamp!), and when they fail within a few days I would berate myself on my lack of commitment.

This year I am working with two main principles ‘Eat Less and Move More’ and ‘Moderation’.  Using apps to monitor my activity level and food consumption (I like myfitnesspal) has helped me work out where I can save calories (goodbye Starbucks), and when I can reward myself (which is surprisingly often).

Homemade soups have become my dieting best friend.  Giant bowls of steaming vegetable soup have replaced unappetising salads (no one wants to eat lettuce when it’s -2 outside).  They are brilliant for using up leftover vegetables at the end of the week, they are infinitely customisable, and freeze well.

Pea soup is my go to recipe as I always have the ingredients knocking round my kitchen, and you can whip up a batch in 15 minutes.  If you don’t want to add the ham (I used frozen leftovers from Christmas) you can replace it with a spoonful of dried mint.

Pea and Ham Soup
serves 2 hungry people

1 onion roughly chopped
1 garlic clove roughly chopped
1 tbsp olive oil
250g frozen peas
500ml vegetable stock
150g cooked ham cubed
salt and pepper to taste

Put the olive oil, onion and garlic in a saucepan on a medium heat and fry until the softened.

Add the peas and stock, bring to the boil, then reduce the heat and simmer for 10 minutes.

Using a stick blender, puree until all the lumps are gone.

Add the ham and return to the heat until the meat has warmed through.

Season to taste and serve.

For more great recipes from Jenny, visit BAKE!

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