Ingredients

Steps

• Heat oil in a large saucepan and stir in the onion and potato with seasoning.
• Cover the vegetables with scrunched wet baking paper and a lid then cook for 10 minutes until tender.
• Add the peas and stock to the pan and bring to a boil for two minutes.
• Blend the soup until smooth then stir in the milk and most of the ham.
• Simmer the soup and serve topped with the remaining ham and mint leaves.