Pea & Ham Soup

IngredientsQtyProteinFatCHO
Ham Hocks
1kg
70
25
0
Green peas, frozen - 4 cups
640g
16
2
52
Onion, medium (120g)
120g
2
0
5
Celery - 2 stalks
200g
2
0
4
Bay leaves, 2
2
0
0
0
Pepper, to taste
n/a
0
0
0
Water - 8 cups
2 Lts
0
0
0
Potato, peeled - 200g
200g
5
0
24

Total per serve

0 0 0

Serving Suggestions

Click on the serving suggestions below to calculate the totals for your meal.

IngredientQtyProteinFatCHO
Bread, wholegrain - 1 slice
30g
2
1
12
Bread, wholegrain - 2 slices
60g
4
2
24
Butter - 1 teaspoon (or olive oil for dairy free option)
5g
0
5
0
Butter - 2 teaspoons (or olive oil for dairy free option)
10g
0
9
0

Serving Suggestion Totals

0 0 0

Meal + Serving Suggestions Total

0 0 0

Serves - 4
per Serve - main ingredients + 1 bread & butter:     350 cal   /   1460 kJ  
for Gluten Free - serve with gluten free bread


Cooking the Soup

Add the water, ham hocks, celery, onion, potato, bay leaves and pepper to a large saucepan. Bring to the boil, reduce the heat and simmer, covered for 1 1/2 hours. Add the peas and simmer for 10 minutes until the peas are tender. The liquid should have reduced by about half. If not, continue to simmer uncovered until reduced further.

Remove the ham hocks and when they are cool enough to handle, remove the meat from the bones. Discard the skin and fat. Shred the meat and add back to the saucepan. Reserve some to use as a garnish. Also remove the bay leaves.

 

Blending the Soup

Once the soup has cooled a bit it should be safe to puree in a blender. Take 1-2 cups of the soup and blend. Make sure you hold the lid on while blending. Repeat this process with the rest of the soup. Add the pureed mixture back to the pot. If you have a stick blender, blend the soup while in the pot.
 

To Serve

Reheat to serve and garnish with shredded meat and a dollop of sour cream if desired.

 

  • Prep time - 30 mins
  • Cooking time - 2 hours
  • Serves - 4

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