Name: This vegetable and ham hock soup is perfect for those drizzly days!
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Yield: 6
Ingredients: 2 Tbsp extra virgin olive oil; 2 brown onions, finely chopped; 5 cloves garlic, smashed; 1.5 l salt-reduced chicken stock; 2 l hot water; 1 smoked ham hock joint; 10 sprigs thyme; sea salt flakes and black pepper to season; 250 g butternut pumpkin, peeled, seeded, chopped into 3cm chunks; 4 carrots, sliced into 2cm thick rounds; 4 celery sticks, sliced into 2cm thick pieces; 400 g canned chopped tomatoes with herbs; ⅓ cup parsley leaves, plus extra to garnish; 2 fresh bay leaves; 1 zucchini, roughly chopped; 60 g baby spinach leaves; finely grated fresh lemon zest, plus lemon wedges to serve

This vegetable and ham hock soup is perfect for those drizzly days!

Here's one of the best meals for when you just want to want to curl up in bed.

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Serves 6

Prep

Cook

Total

2H 5M

Cold afternoons are for gathering and feasting, and here’s one of the best meals for you to do just that! It’s simple, nutritious and delicious – what’s not to love?

RELATED RECIPE: Chicken and vegetable soup

Ingredients

2 Tbsp extra virgin olive oil

2 brown onions, finely chopped

5 cloves garlic, smashed

1.5 l salt-reduced chicken stock

2 l hot water

1 smoked ham hock joint

10 sprigs thyme

sea salt flakes and black pepper to season

250 g butternut pumpkin, peeled, seeded, chopped into 3cm chunks

4 carrots, sliced into 2cm thick rounds

4 celery sticks, sliced into 2cm thick pieces

400 g canned chopped tomatoes with herbs

⅓ cup parsley leaves, plus extra to garnish

2 fresh bay leaves

1 zucchini, roughly chopped

60 g baby spinach leaves

finely grated fresh lemon zest, plus lemon wedges to serve

Method

Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cook for 5 minutes or until onion is soft.

Pour in chicken stock and hot water and bring to a simmer.

Add ham hock and thyme. Simmer, partially covered, for 1 hour.

Taste and season. Add pumpkin, carrot, celery, canned tomatoes, parsley and bay leaves. Return to a simmer and cook for a further 30 minutes until pumpkin is very soft and falling apart.

5.Remove ham hock. Add zucchini and spinach and cook for a further 5 minutes or until zucchini is just tender. Taste again and season. Top with extra parsley and a sprinkle of zest. Serve with lemon wedges and scones for dipping.

Related video: Crispy ham hock rice noodle bowl with spicy sauce and shoots

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