Winter soups

Winter soups Souper bowls

Take your soup from simple to superb with clever flavour boosts and next-level toppings

P E A & H A M S O U P W I T H P O A C H E D E G G S

Serves 4 freeze soup only Takes 40 mins Cost per serve £1.13

These soups can be made ahead: store in the fridge (without toppings) for up to 3 days.

1 tbsp olive oil 1 onion, roughly chopped 200g foury potatoes, roughly diced 200g leeks, trimmed and chopped 15g fresh parsley, chopped, plus extra to serve (optional) 350g frozen peas 125g pack oak-smoked ham, chopped 1 chicken stock pot, made up to 900ml 4 medium eggs

1 Heat the oil in a lidded saucepan over a medium-high heat. Fry the onion, potato and leeks for 5 mins, stirring continually, until softened. 2 Add the chopped parsley, season and cook for 1 min. Add the peas, ham and stock and bring to the boil, then cover and simmer for 20 mins. 3 Remove from the heat and blitz with a stick blender until almost smooth. Cover and set aside. 4 Bring a saucepan half-filled with water to a rolling boil. Break the eggs into the water, giving each plenty of space to spread. Poach for 2 mins. 5 Ladle the soup into 4 bowls, then use a slotted spoon to top each with a poached egg. Scatter with parsley leaves, if you like, and serve with a grinding of black pepper.

Each serving contains

Energy Fat Saturates

Sugars Salt 1233kJ 294kcal 11g 2g 10g 2.0g 15% 15% 12% 11% 33%

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