Classic Ham and Split Pea Soup

Serves 8

1 ham hock (smoked,salted bone-in ham)
2 cups split peas
1 tsp. pepper
1-2 bay leaves
8 cups chicken stock
4 tbsp. oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
salt to taste
Optional: green onion for serving

Bring chicken stock, pepper, split green peas, bay leaves and ham hock to boil. Meanwhile, fry chopped onion in oil until softened, then add chopped carrot and celery. Fry on low to medium heat for 5 minutes. Add to soup and allow to simmer for at least 1 hour - split peas should be soft and breaking up. Check saltiness and add salt as necessary. Remove from heat and allow to cool. Remove ham hock from soup. Puree soup, or puree half of it and leave the other half to be eaten chunky. Remove ham from bone, chop into small pieces and add to soup. Optional: serve topped with chopped green onion.

Carrot and Ginger Soup

Serves 4

1 tsp. olive oil
1 medium onion, peeled & chopped
2 garlic cloves
2.5 cm piece fresh ginger, peeled and grated
freshly ground black pepper
pinch of salt
1 litre vegetable stock
6 medium carrots, peeled & chopped
2 tbsp. parsley, roughly chopped (optional)
natural yoghurt to serve (optional)

Heat olive oil in large saucepan and soften the onion and garlic with the ginger, pepper and salt, adding 2 or 3 tbsp. stock after a minute or so. After another 2-3 minutes, add the carrots, stirring well. Pour in the rest of the stock, bring to the boil, then cover and leave to simmer for 40 minutes. When it is ready, whiz the soup until smooth in a blender, or using a hand-held blender in the pan. Stir in the chopped parsley if desired, saving a little for garnish and reheat the soup gently if necessary. To serve, swirl a spoonful of yoghurt through each portion. Garnish with chopped parsley and serve.