Soup is one of my comfort foods in the cooler months especially on weekends when I prefer not to slave over the stove and still offer my family a wholesome meal.
I love using pork as a meat flavouring base for all my soups and some of those featured soup recipes include Autumn Soup and Lotus Root and Peanut Soup.
Many of you may be familiar with Pea & Ham Soup and the star being the smoked ham hock. My soup does not feature peas because my children have gone off peas for now and in its place, many winter vegetables plus red lentils were added!
This hearty soup was very well-received by the family and one that I would make again soon.
Hearty Winter Vegetables and Ham Soup serves 6
1kg smoked ham hock
3 celery sticks, cut into bite sized pieces
3 carrots, cut into bite sized pieces
400g kent pumpkin, cut into bite sized pieces
150g dry red lentils
2 tbsps Lee Kum Kee Brand chicken stock powder
1. In a deep soup pot, add all the ingredients and cook over high heat. Let it bubble for 15 minutes and stirring every 3 minutes to prevent the lentils from sticking to the bottom of the pot.
2. Put a lid slightly ajar over the top of the pot and simmer gently for the next 2 hours.
3. Before serving, remove the hock from the soup into another bowl. Remove all the skin and fat. Discard. The meat will be falling apart from the bone. Add meat back into the pot. Stir well and serve.
Any leftovers can be kept in the fridge for up to 2 days. It is also suitable for freezing and re-heated in the microwave. Serving suggestions include:
- On its own
- With crusty bread
- With rice (like we did)