Name: Pea and ham soup with roasted parsnip crisps
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 2 medium brown onions, chopped; 10 cups water; 1 ham hock (about 800g); 500g dried green split peas, rinsed and drained; 2 bay leaves; 3 stalks celery, diced; 2 carrots, diced; 2 parsnips, 1 diced and 1 peeled into ribbons; ½ cup flat-leaf parsley leaves; Cooking oil spray; Sea-salt flakes and freshly ground back pepper, to season

Pea and ham soup with roasted parsnip crisps

This hearty soup will have the family looking for seconds.. even thirds!

Serves 4

Prep

15M

Cook

2H 15M

Total

2H 30M

Skip to Recipe

Packed with flavour, this old-school recipe is also budget friendly, as it uses veg staples and split peas, which will set you back less than $2. You can get a ham hock for about $10 and the long simmering makes the soup so tasty you don’t even need stock!

Ingredients

1 Tbsp olive oil

2 medium brown onions, chopped

10 cups water

1 ham hock (about 800g)

500g dried green split peas, rinsed and drained

2 bay leaves

3 stalks celery, diced

2 carrots, diced

2 parsnips, 1 diced and 1 peeled into ribbons

½ cup flat-leaf parsley leaves

Cooking oil spray

Sea-salt flakes and freshly ground back pepper, to season

Method

In a saucepan, heat oil over high heat. Cook chopped onion for 4-5 minutes, until soft. Add water, ham, peas and bay leaves.

Bring to the boil, then simmer, covered, for 1 hour. Remove lid. Simmer for 30 minutes. Remove ham hock.

Add celery, carrot and diced parsnip. Simmer for 40-45 minutes, until vegetables and peas are tender. Remove and discard bay leaves.

Meanwhile, preheat oven to 200C fan-forced (220C conventional.) Line 2 oven trays with baking paper. Arrange parsnip ribbons in a single layer on one tray and parsley on the other. Spray with oil and season with salt. Bake parsnip for 5 minutes, until starting to brown around edges. Bake parsley for 2 minutes, until starting to shrivel and dry out but still green. Cool.

Remove and discard hock rind. Pull meat off bone and coarsely chop. Add to pan. Season. Top with crispy parsnip and parsley to serve.

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Ingredients

Method

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