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Chunky pea soup with halloumi & pancetta
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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
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.
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.
Typical values per serving:
high in protein/1 of your 5 a day/high in fibre
This recipe was first published in July 2020.