Ham Hock Soup

Nutrient-dense soups are the best way to nourish our souls as we enter winter. This ham hock soup is rich in protein, minerals, collagen, and silverbeet, which contains phytonutrients and antioxidants and has a high calcium level. It’s also delicious.

INGREDIENTS

1 tbsp coconut, duck fat, grease, or any other fat

Two onions, cut into thin wedges

Three liters (12 cups) of chicken stock, homemade, salt-reduced, or otherwise.

One large smoked ham hock (1kg-1.2kg)

Two celery stalks and carrots each, thinly sliced

One turnip (150gm), peeled, cut into 1cm dice.

Three cloves of garlic, thinly sliced

One teaspoon of ground turmeric

1/2 teaspoon ground cumin

300gm pumpkin (or butternut) – Peeled and cut into 2cm dice

2 zucchini (330gm), cut into 1cm dice

Four silverbeet leaves (about 1/2 a bunch), stalks removed and coarsely torn

You can juice one lemon or one to your liking.

To serve: chili flakes.

METHOD

Over medium heat, heat oil or fat in a large saucepan. Stir in the onion, and cook for 3-5 minutes. Bring to a boiling stock or water carrot, celery, turnip, and spices. Reduce heat to low and cover the pot. Continue to simmer for 2 hours, adding water as needed. Cook the pumpkin for 10 minutes. Next, add the zucchini and continue to simmer covered until the meat falls off of its bone (about 15-20 minutes).

Once the soup is cool enough to handle, remove the ham hock and shred it. Then add the meat to the soup. Bring to a simmer, and then add the silverbeet. Let simmer covered for 2-4 minutes.

Season with lemon juice, cracked pepper, and chili flakes in warm soup.