Method

Prep Time: 10 minutes 
Cooking Time: 1 ½ hours
Serves:  6-8

1. Heat oil or butter in a large pot and fry onion for 3-4 minutes, add in garlic, thyme, chili and oregano then stir for a further 2 minutes.

2. Add in the ham hock and split peas with the stock and bring to the boil, turn down heat to low and let the soup gently simmer for 1 ½ hours.

3. Take the hock out of the pot and shred the meat.

4. Place the frozen peas into the soup for 5 minutes and then blend the soup until smooth.

5. Add in the shredded ham and heat five minutes before serving, and finish with parsley.

6. For a creamy soup add 2 tsp of yogurt to each bowl of soup.