Leading into the winter months there’s nothing more nourishing for our souls than nutrient-dense soups. The ham hock soup here is rich in protein, minerals and collagen from the ham, while the silverbeet contains phytonutrients and antioxidants. Importantly, it’s delicious too.
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Ingredients
Method
1.Heat oil or fat in a large saucepan over medium heat. Add onion and stir occasionally until tender (3-5 minutes). Add stock or water, ham hock, carrot, celery, turnip, garlic and spices, and bring to the boil. Reduce heat to low, cover and simmer, adding more water as necessary to keep ham hock just covered, until meat is very tender (about 2 hours). Add pumpkin and cook for 10 minutes, then add zucchini, and simmer uncovered until vegetables are tender and meat is falling from the bone (15-20 minutes).
2.Remove ham hock from soup and, when cool enough to handle, shred or coarsely chop meat (discard skin and fat), add to soup, bring to a simmer, then add silverbeet and simmer uncovered until just wilted (2-4 minutes).
3.Serve soup warm, seasoned to taste with lemon juice, a generous grind of cracked pepper and chilli flakes.
