Super Food Family Classics
By Jamie Oliver
Cheat's pea soup
Smoky ham, pasta, mint & feta
24 mins
Super easy
serves 4
About the recipe
This super-speedy soup utilizes freezer staples peas and spinach, both of which give us vitamin C, helping us to absorb the all-important iron contained in the pasta.
Recipe From
Ingredients
1 bunch of spring onions
300g frozen peas
300g frozen chopped spinach
100g smoked ham
½ a bunch of fresh mint (15g)
300g dried wholewheat fusilli
50g feta cheese
Top Tip
LOVE YOUR LEFTOVERS:
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.
Method
- 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 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 a 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 the 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.
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