Ham and pea soup with crispy onions and feta

healthy soup Sep 2, 2021

  • Serves 6
  • 1 hr 15 mins, plus soaking
  • 391 calories / serving
  • Healthy


  • 400g (13oz) dried green split peas, soaked overnight
  • 2 bay leaves
  • 6 cloves
  • 1 onion, halved
  • 500ml low-salt chicken stock
  • few sprigs of thyme, leaves stripped
  • 5 tbsp olive oil
  • handful fresh parsley, roughly chopped
  • 225g (7 1/2oz) gammon steak
  • large handful baby spinach
  • 1 onion, finely sliced
  • 50g (2oz) feta cheese, crumbled


  1. Drain the peas and place them in a big pan.
  2. Fill 1.5 litres (2 1/2 pints) with water.
  3. Add the bay leaves and onion halves to the pan after studding each half with three cloves.
  4. Bring to a boil, scraping off any scum that forms, then reduce to a low heat and cook for 45 minutes, or until the vegetables are soft.
  5. Return the peas to the pan after draining.
  6. Add the stock and 500ml (17fl oz) newly heated water to finish.
  7. Season with salt and pepper, then slowly simmer for 30 minutes over low heat with the thyme leaves.
  8. Meanwhile, in a large frying pan over low heat, heat the oil.
  9. Cook, stirring frequently, until the onion is golden and crisp.
  10. Drain on kitchen paper after removing with a slotted spoon.
  11. Remove most of the oil from the pan, then increase the heat to medium-high and fry the gammon for 2-3 minutes on each side, or until done.
  12. Allow to rest for 5 minutes before shredding into small pieces.
  13. Stir the spinach into the soup, then whizz until almost smooth using a stick blender.
  14. Mix in the majority of the parsley.
  15. Fill dishes halfway with the soup and top with feta, gammon, remaining parsley, and crispy onions.


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