There are some dishes that, despite their humble appearance and ease to make, are really something special.
The ones that make your belly full, and heart warm, and undoubtedly earn a star place on the regular meal plan.
Well, friends, I think I’ve found another of these dishes – as this Pea and Ham soup was rather delicious indeed. It is one of those dishes that I’ve always enjoyed eating, but never actually made, and I had to laugh at my ignorance when I realised that it contains split peas, not green peas!
With simple ingredients, and created easily in the slow cooker, the result was a hearty dinner soup (with lots of leftovers for lunch and for the freezer too). We served ours topped with natural yoghurt, shredded ham from the hock and a sprinkle of parsley. Even the kids loved it – particularly Miss Maggie – who ate bowl after bowl with gusto!
Inspired by this recipe.
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people
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- 1 tbs olive oil
- 1 onion diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp minced garlic
- 1 kg ham hock
- 4 parsnips peeled and chopped
- 2 green apples peeled and chopped
- 500 g green split peas
- 1 lemon juiced and zested
- Natural yoghurt and parsley to serve
Ingredients
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- Heat the oil in a small frypan over a medium heat. Add the onions, spices and garlic and cook for a few minutes - until the onion softens.
- Transfer the onion mixture to a slow cooker. Add the ham hock, parsnips, apples, split peas and 8 cups of water. Stir well, cover, and cook on medium for 8 hours.
- Remove the ham hock and shred the meat (discard the bone and fat). Blend the soup using a stick blende until smooth. Stir through the lemon zest and juice, and season to taste.
- Divide the soup among serving bowls, and top with some of the shredded meat, natural yoghurt and parsley.