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Ham, potato and veggie soup
Prep Time
15 mins
Cook Time
1 hr
 
Servings: 8
Ingredients
  • 1 onion
  • 6 small potatoes
  • 2 carrots
  • 2 celery sticks
  • 250 g ham steak
  • 4 cups chicken stock
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 bunch spinach
  • 1 cup almond milk
  • 1 tsp chili powder
  • Salt and pepper to season
Instructions
  1. Cut all the veggies and ham into varying sizes and shapes.
  2. Place onions and celery into a heavy bottomed--saucepan and saute for a few minutes, until the onion is tender.
  3. Add the ham and stock and bring to boil. Once boiled, allow to simmer for 30-40 minutes, or until the potatoes are cooked.
  4. Add the almond milk and spices and continue to simmer.
  5. Once potatoes are tender, use a masher to break up the larger lumps and thicken the soup.
  6. Add the frozen peas and corn and spinach and stir.
  7. Cook for another 10 minutes or until ready to serve.
Recipe Notes

This tastes better the longer it cooks, but be careful not to burn it!
This can also be cooked in a slow or pressure cooker - just adjust the amount of liquid to the desired texture and consistency.