Slow Cooker Pea & Ham Soup

Peel and crush garlic. Trim and discard roots and tops of leeks, leaving only the white and light green parts. Cut in half lengthways (see tip) then slice. Trim and medium dice carrot and celery. Pick parsley leaves and roughly chop stems, keeping separate. Cut potatoes into quarters.

Tip! Place trimmed leek into a bowl of cold water and wash well to ensure all the dirt is removed. See our video link ypla.it/leek

Place split peas and ham hock in slow cooker. Scatter all remaining ingredients (except for parsley leaves, save those for garnish in step 4) around the ham hock, then pour over 4 cups water and the vege stock concentrate. Mix well to combine, turn the slow cooker on and cover, cooking on LOW for 6-8 hours.

Tip! If you don't have a slow cooker, you can use an ovenproof pot and cook covered in a low oven, around 120°C, for 4-6 hours. Or on the stovetop over low heat.

Remove ham hock and shred ham meat, using a fork. Discard bone and fatty skin. Remove bay leaves. Use a stick blender to blitz the soup 2 or 3 times, this thickens the soup but doesn't make it completely smooth. This is entirely up to you; some prefer chunky and others like smooth.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Roughly chop reserved parsley leaves and add a little to the soup. Return shredded ham into slow cooker and mix through. Taste and add more salt if needed (see tip). Divide soup between bowls and garnish with remaining parsley. Enjoy!

Tip! The soup does get a fair amount of salt from the ham.

Peel and crush garlic. Trim and discard roots and tops of leeks, leaving only the white and light green parts. Cut in half lengthways (see tip) then slice. Trim and medium dice carrot and celery. Pick parsley leaves and roughly chop stems, keeping separate. Cut potatoes into quarters.

Tip! Place trimmed leek into a bowl of cold water and wash well to ensure all the dirt is removed. See our video link ypla.it/leek

Place split peas and ham hock in slow cooker. Scatter all remaining ingredients (except for parsley leaves, save those for garnish in step 4) around the ham hock, then pour over 4 cups water and the vege stock concentrate. Mix well to combine, turn the slow cooker on and cover, cooking on LOW for 6-8 hours.

Tip! If you don't have a slow cooker, you can use an ovenproof pot and cook covered in a low oven, around 120°C, for 4-6 hours. Or on the stovetop over low heat.

Remove ham hock and shred ham meat, using a fork. Discard bone and fatty skin. Remove bay leaves. Use a stick blender to blitz the soup 2 or 3 times, this thickens the soup but doesn't make it completely smooth. This is entirely up to you; some prefer chunky and others like smooth.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Roughly chop reserved parsley leaves and add a little to the soup. Return shredded ham into slow cooker and mix through. Taste and add more salt if needed (see tip). Divide soup between bowls and garnish with remaining parsley. Enjoy!

Tip! The soup does get a fair amount of salt from the ham.