If you spent all of yesterday eating as much as you possibly could - give your body something a tad healthier for Boxing Day.
Why not use up some of your left over Christmas ham for this healthy soup?
Alongside lots of lovely veg, split peas are rich in cholesterol-lowering soluble fibre and a good source of daidzein, which also protects against breast cancer.
Split Pea & Ham Soup
500 g/1 lb 2 oz split green peas
1 tbsp olive oil
1 large onion, ﬁnely chopped
1 large carrot, peeled and ﬁnely chopped
1 celery stalk, ﬁnely chopped
1 litre/13⁄4 pints chicken or vegetable stock
1 litre/13⁄4 pints water
225 g/8 oz lean unsmoked ham, ﬁnely diced
1⁄4 tsp dried thyme
1⁄4 tsp dried marjoram
1 bay leaf
salt and pepper
Rinse the peas under cold running water. Place them in a saucepan and cover generously with water. Bring to the boil and boil for 3 minutes, skimming off any foam that rises to the surface with a slotted spoon. Drain and set aside.
Heat the oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes, until just softened.
Add the carrot and celery and cook for 2 minutes. Add the peas, pour over the stock and water and stir to combine. Bring just to the boil and stir the ham into the soup.
Add the thyme, marjoram and bay leaf to the pan.
Reduce the heat, cover and cook gently for 1-1½ hours, until everything is very soft.
Remove the bay leaf. Taste and adjust the seasoning, if necessary. Ladle into warmed soup bowls and serve.
Recipe extract from 100 Best Health Foods, £3, from Parragon's Love Food range, parragon.com
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