No Pea and Ham Soup

30g butter if you can tolerate or use macadamia nut oil
1 leek, finely chopped
3 carrots, diced
2 pieces of celery, diced
Half a cauliflower, chopped
Approx. 6 ham bones (I buy mine from Sherwood Rd Organic Meats)
1.5L water
6 fresh sage leaves
Optional 1 tbs homemade vegetable stock concentrate
Optional 2 tbs full fat cream if you can tolerate it

Sautee the leek, carrot, and celery in butter, add the rest of the ingredients (except cream) and pressure cook for approx. 40 mins.
Remove the ham bones and use a stick blender to blend the soup into a creamy consistency.
Remove the ham off the bones and place into soup.
Serve with cream (if using) salt and pepper to taste.

I used Tania Hubbard’s Almond and Chia bread with this soup.

No comments yet.

Leave a Reply