PEA & HAM SOUP

prep + cook time 8½ hours serves 4

1 smoked ham hock (800g)

3 large celery stalks (450g), chopped

1 large carrot (180g), chopped

1 large onion (200g), chopped

3 large cloves garlic, chopped coarsely

3½ cups (420g) frozen peas

3 cups (750ml) chicken stock

2 small zucchini (360g), grated coarsely

¼ cup finely chopped flat-leaf parsley

1 Place 1½ cups (375ml) water, the ham hock, celery, carrot, onion, garlic, 2 cups frozen peas and the stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low for 8 hours (or on high for 4 hours).

2 Remove ham hock and shred meat; reserve.

3 Using a stick blender, blend soup in cooker until almost smooth, leaving some chunks of carrot and a few peas unblended.

4 Return shredded ham to cooker along with remaining peas and the zucchini. Cook, covered, on high for a further 20 minutes. Season to taste. Serve topped with parsley. keep Suitable to freeze at the end of step 4, before topping with parsley.