- 2 T olive oil
- 6 large carrots, cut into large chunks
- 6 large turnips, cut into large chunks
- 2 onions, cut into large chunks
- 270 g dried split peas
- 4 cups vegetable stock
- 1 smoked ham hock
- sea salt and freshly ground black pepper
- crusty bread, for serving
In a medium-sized saucepan, heat the olive oil and lightly brown the carrot, turnip and onion.
Add the split peas and sauté for a further 3 minutes.
Cover with the vegetable stock, reduce the heat and simmer slowly for 45 minutes, topping up with water if needed.
Add the ham hock and cook for a further 45 minutes or until the meat flakes off the bone and the peas are cooked through.
Remove the bone from the soup and flake off any remaining meat to add to the soup. Season well. Serve bowls full of the warm soup with crusty bread on the side.
Cook’s note: It is essential to cut the vegetables into large chunks so that they don’t cook away during the soup’s lengthy cooking time.
Per serving: 4384 kJ, 54.9 g protein, 43.6 g fat, 94.9 g carbs.