PEA AND HAM SOUP WITH ROASTED PARSNIP CRISPS

HEARTY CREAMY CHUNKY AND SMOOTH THESE SOUPS WILL HAVE THE FAMILY LOOKING FOR SECONDS... EVEN THIRDS!

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!

Preparation time 15 mins Cooking time 2 hours 15 mins Serves 4

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 ‰/‹ cup flat-leaf parsley leaves Cooking oil spray Sea-salt flakes and freshly ground black pepper, to season

STEP 1 In a saucepan, heat oil over high heat. Cook chopped onion for 4-5 minutes, until so…. Add water, ham, peas and bay leaves.

STEP 2 Bring to the boil, then simmer, covered, for 1 hour. Remove lid. Simmer for 30 minutes. Remove ham hock.

STEP 3 Add celery, carrot and diced parsnip. Simmer for 40-45 minutes, until vegetables and peas are tender. Remove and discard bay leaves.

STEP 4 Meanwhile, preheat oven to 200°C fan-forced (220°C conventional.) Line 2 oven trays with baking paper. Arrange parsnip ribbons in 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.

STEP 5 Remove and discard hock rind. Pull meat off bone and coarsely chop. Add to pan. Season. Top with crispy parsnip and parsley to serve.

PARSNIP CRISPS TAKE THIS TRADISH DISH TO THE NEXT LEVEL YOU JUST PEEL THEM INTO RIBBONS SPRAY WITH OIL AND BAKE FOR FIVE DONE!