Pea and Ham Soup with Chilli and Cumin
A Hearty, Spiced Ham and Pea Soup with a Touch of Heat
Pea and Ham Soup with Chilli and Cumin is a flavorful, warming dish that combines tender ham, earthy split peas, and a touch of spice from cumin and green chili. This comforting soup, though mild in spice, offers layers of complexity from slow-simmered ham hock, vegetables, and aromatic herbs. Perfect for a hearty meal, it’s sure to satisfy on a chilly day. This recipe takes some time but is well worth the effort. The rich broth created from simmering the ham with vegetables and herbs infuses the soup with deep, savory flavors. A few minutes of blending bring the soup to a smooth, velvety finish, making it a crowd-pleaser.
Ingredients for Pea and Ham Soup with Chilli and Cumin:
| Ingredient | Quantity |
|---|---|
| Ham knuckle or cured ham hock | 1 (approx. 1.5 kg) |
| Celery stick | 1, roughly chopped |
| Onion | 1, roughly chopped |
| Carrot | 1, roughly chopped |
| Bay leaf | 2 |
| Cumin seeds | 1 tsp |
| Butter | 1 tbsp |
| Garlic | 2 cloves, minced |
| Green chili | 1, chopped |
| Green split peas | 200g |
| Frozen peas (optional) | 1 handful |
| Black pepper | To taste |
Allergen Information:
- Wheat-Free
- This recipe contains dairy (butter), so it may not be suitable for dairy-sensitive or lactose-intolerant individuals unless substituted.
Dietary Preferences:
- Wheat-Free
- High in Protein (thanks to the ham and peas)
- Can be Adapted to Gluten-Free by ensuring stock and other ingredients are certified gluten-free.
Preparation Time:
- Prep Time: 12 hours (for soaking the ham)
- Cook Time: 5 hours (including simmering and blending)
Instructions:
-
Soak the Ham: Start by soaking the ham hock in water overnight. This helps to remove excess salt and prepare the meat for the long simmer ahead.
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Simmer the Ham: After discarding the soaking water, place the ham hock into a deep pan and cover it completely with fresh cold water. Bring it to a boil, then reduce to a gentle simmer. You may need to skim the surface occasionally to remove impurities.
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Add Vegetables: After about 30 minutes, add the chopped celery, onion, carrot, and 1 bay leaf to the pan with the ham. Let the mixture cook for 2.5 hours, ensuring to top up with water as needed to maintain a good level of liquid.
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Prepare the Stock: After cooking the ham, carefully remove it from the pot and set it aside to cool. Strain the liquid through a sieve, reserving 2 liters of stock for your soup. Freeze any leftover stock for future use.
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Prepare the Soup Base: While the ham cools, finely chop the onion and celery (a blender works well for this step). In a separate large pan, heat the butter over medium heat. Add the cumin seeds and sauté until fragrant, about 1 minute. Then, stir in the finely chopped celery and onion mixture, cooking for 4-5 minutes until softened.
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Add Garlic and Chili: Add the minced garlic and chopped green chili to the pan. Stir for 1-2 minutes but avoid browning the mixture to keep the delicate flavors intact.
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Cook the Split Peas: Stir in the green split peas and cook for another 2-3 minutes. This helps the peas absorb the flavors from the sautéed vegetables and spices.
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Simmer the Soup: Pour in the strained ham stock, add another bay leaf, and season with a twist of black pepper. Bring the soup to a boil, then reduce the heat and simmer for about 2.5 hours until the peas are fully cooked and tender. Optional: halfway through the cooking time, add a handful of frozen peas for extra texture and color.
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Blend the Soup: Once the peas are soft and fully cooked, use a hand blender to blitz the soup until smooth and creamy. You can adjust the texture to your liking—either fully blended or with some chunks remaining.
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Shred the Ham: While the soup simmers, shred the cooled ham into bite-sized pieces, discarding any bones and excess fat.
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Finish the Soup: Add the shredded ham back into the soup, stirring well to incorporate. Taste and adjust seasoning if needed. Save a small amount of shredded ham to sprinkle on top when serving for added texture and presentation.
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Serve and Enjoy: Ladle the soup into bowls, garnish with the reserved shredded ham, and serve with crusty bread or a fresh salad on the side.
Nutritional Information (per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Carbohydrates | 30g |
| Fiber | 9g |
| Fat | 15g |
| Saturated Fat | 5g |
| Sodium | 600mg |
Advice:
- For a smoother texture, feel free to blend the soup fully or leave it a bit chunky depending on your preference. If you’re aiming for a more creamy texture, you could also stir in a splash of cream or milk after blending.
- The ham stock adds incredible depth of flavor to the soup. Be sure to save any leftover stock for future soups or stews.
- If you don’t have ham hock, a smoked ham shank or any other bone-in ham cut will work well in this recipe.
Conclusion:
Pea and Ham Soup with Chilli and Cumin is the perfect dish for a cozy dinner, especially in colder weather. The combination of spiced ham, earthy peas, and aromatic cumin and chili delivers a balanced flavor profile that’s both satisfying and nutritious. With a long but easy preparation process, this hearty soup makes an excellent meal that can be enjoyed for days. Whether you’re serving it for a family gathering or just enjoying a quiet evening, this soup will surely warm you from the inside out.
