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Split pea soup – filling, flavoursome and fabulous!

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When busy weeks happen – sometimes all you can do is your best – and for me, that’s pulling this delicious number from the Uforic Food archives.

I’m sure you won’t mind … it is utterly delicious, completely comforting and you’ll want to run away and make it right away!

Just a quick reminder about FOODIE FOTO FRIDAY! This week’s theme is “Things that Froth” – I have to say I have already taken my photo and it’s pretty cool … if I do say so myself. Can’t wait to see what you come up with!

Post your photos to the Uforic Food Facebook Page, or on Twitter, or Instagram by tagging @uforicfood or hashtagging #foodiefotofriday

Anyway, back to the food….

The weather is getting cooler and cooler and as that happens – you start craving comfort food.

I absolutely adore comfort food – but with my determination to be healthier and shed these excess kilos – I want to do it in a healthy way – the low GI way.

I found this recipe on one of my favourite food blogs –A Full Measure of Happiness. Not only are the recipes wonderful – but the photos are great too. Make sure you head over and check it out!

This recipe for split pea soup was for the slow cooker – but as I went to get it out of the cupboard – I realised I had lent it to a friend. So, I had a think and decided rather than going down the slow cooking route – I’d make this fast! So, out came the pressure cooker and, including preparation – this was on the table in no less than 40 minutes. Not bad for a soup that was going to take 4 to 6 hours.

This recipe also called for a ham bone – I spoke to my butcher and he had smoked ham hocks. I decided that was an even better option, and my goodness it added really awesome flavour to this dish.

This is great if you’re having people over for lunch on a cold Sunday afternoon. For me, it’s a complete meal. I’m not sure what the inclusion of the ham hock does to the calorie count on this – and it has potato too – but I think the fact the rest of it is vegies, that it all balanced out in the end. This will serve about eight people and freezes extremely well.

Split pea soup

  • 2 small onions
  • 1 large
  • 4 medium potatoes
  • 1 clove garlic
  • 2 bay leaves
  • few sprigs fresh thyme
  • 1 smoked ham hock
  • 2 cups of green dried split peas
  • 4 cups of chicken stock
  • 3 cups of water
  • Salt and pepper to taste

Start by dicing all the veggies.

Pop your ham hock in your pressure cooker or slow cooker.

Then add the vegies you have diced.

Add the split peas, stock, water herbs and garlic and give it a quick stir.

Pop the lid on. If using a pressure cooker – pop it over high heat until it comes under pressure, then reduce the heat and cook under pressure for 20 minutes. Turn off the heat and allow the pressure to reduce naturally before releasing the lid. If in the slow cooker, cook on high for 4 to 6 hours, or until the peas are soft and delish.

At the end of the cooking process, remove the ham hock and take off the meat.


Once it’s in small chunks, add it back to the soup – stir and taste and adjust seasoning, as required.

While the split peas are wonderfully healthy, it’s still important to keep your wits about you when serving this up. A small bowl will leave you feeling wonderfully satisfied and warm, without the guilt of over-indulgence.

This is the first of many great soup recipes I hope to try over the ensuing cold months. Can’t wait to eat more lentils and things like that. I really love them.

The freezer is a good option for any leftovers and it makes a smashing lunch! Enjoy!



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