Vegan Pea and Ham Soup

Perfect for colder weather, this winter warming vegan Pea and Ham Soup recipe uses Quorn Yorkshire Ham Style Slices to make a delicious lunch or hearty mid-week meal. It’s a perfect vegan soup, packed with veggies and takes just 30 minutes to make from scratch! Get cosy this winter with our delicious vegan and vegetarian soup recipes.

Serves 4

30 mins

A Little Effort

Vegan

Ingredients

  • 105g Quorn Yorkshire Ham Style Slices
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 medium potato peeled and chopped into bite-sized chunks
  • 1 L vegetable stock
  • 500g frozen peas
  • sea salt & freshly ground black pepper

To Serve:

  • Extra virgin olive oil
  • Extra cooked peas

Method

  1. Warm the oil in a large pan over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent.
  2. Add the potato and stir to coat in the oil, then pour in the vegetable stock and bring everything to the boil. Reduce the heat to a simmer and cook for 12-15 minutes, or until the potato is soft enough to be broken apart with a wooden spoon.
  3. Add the frozen peas to the pan and bring back up to the boil. Cook for a further 2 minutes, or until the peas are bright green, then remove from the heat.
  4. Use a hand blender to blend the soup until completely smooth, adding more stock if you would prefer it slightly thinner. Season to taste with salt and black pepper.
  5. Chop the Quorn Yorkshire Ham Style Slices up into small chunks. Stir most of them through the soup, saving a few chunks for serving.
  6. Divide the soup between bowls and top with a swirl of extra virgin olive oil, a few extra cooked peas, the reserved chunks of Quorn Yorkshire Ham Style Slices and a good crack of black pepper.