Pea & mint soup with crispy prosciutto strips

10-30 minutes 2 of 5-a-day 2 servings 400 kcal or less fibre folate healthy soup iron lunch meals for two quick vitamin c

N/A

Source

Ingredients

2 leeks , well washed and thinly sliced

200g potato (unpeeled), scrubbed and grated

500ml chicken or vegetable stock , gluten-free

200g frozen pea

150g pot 0% bio yogurt

2 tbsp chopped mint

2 slices prosciutto , all excess fat removed

Method

Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.

Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.

Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.