zoom Chunky pea soup with halloumi & pancetta
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    Chunky pea soup with halloumi & pancetta

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    Chunky pea soup with halloumi & pancetta

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    10g butter
    1 bunch salad onions, trimmed and roughly chopped
    600g frozen Essential Garden Peas
    1 medium potato, diced
    1 litre vegetable stock
    Several sprigs mint, chopped, plus a few extra leaves
    3 slices pancetta, cut into small strips
    100g reduced fat halloumi, cut into small dice
    Plenty of freshly grated nutmeg
    50g Essential Fat-Free Greek Yogurt

    Method

    1. Melt the butter in a large saucepan and fry the salad onions for 3 minutes to soften. Add the peas, potato and stock and bring to a gentle simmer. Cook for 12-15 minutes until the potato is tender. Stir in the chopped mint and lightly blend the soup, using either a stick blender or a food processor until the vegetables are broken up but not completely puréed.

    2. Heat a dry frying pan and fry the pancetta for a couple of minutes to crisp. Push to one side of the pan while you fry the halloumi in the residual fat, stirring until golden.

    3. Add the nutmeg to the soup and reheat gently. Ladle into bowls, top with spoonfuls of yogurt and scatter over the pancetta, halloumi and a few extra mint leaves.

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    Cook’s tip

    For a meat-free version of this recipe use chestnut mushrooms instead of the pancetta. Thinly slice
    a good handful and fry in a little butter, adding a sprinkling
    of fresh thyme and a little crushed garlic once golden.  

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