Smooth ham hock and root veggie soup {gluten-free}6

Posted on July 27, 2012 by ChristieDinner Time, Gluten Free

You know those soup packs at the green grocer for about $3? The ones with an onion, a few carrots, a turnip (or swede), a parsnip, some celery and a bit of parsley. This is a really cost-effective recipe using them to feed the whole family!

This soup is a deliciously different way to cook the Winter bounty of those less popular root veggies like turnips, swedes and parsnips. Plus, it’s smooth, so the kids (or fussy partners) will never know what’s in there! Promise.

Even if I don’t have access to a soup pack I usually have most of these root vegetables kicking around. Sometimes I substitute the turnip for an extra potato or the carrot for pumpkin or sweet potato. That’s the beauty of this recipe – they’re all getting cooked down to mush – so just chuck whatever in!

You could also serve it with a handful of cooked small pasta shapes or rice to make it even more filling. Or just a big fluffy wholemeal dinner roll for dunking. It just depends what your family likes best.

What’s your best frugal recipe?

Christie x

Smooth ham hock and root veggie soup

serves 4

  • 1 smoked ham hock (approx 700g)
  • 2 medium carrots
  • 2 medium potatoes
  • 1 small parsnip
  • 1 stick celery
  • 1 small turnip or swede
  • 1 medium brown onion
  • 2 cloves garlic
  • 250ml (1 cup) Vitasoy Original Soymilk (or cows milk, or pouring cream)
  • 1 tablespoon grainy mustard
  • cracked black pepper
  • chervil or parsley leaves, to garnish

1. Place the ham hock into a large stock pot and fill with 3-3.5L of water, making sure the ham hock is well submerged. Bring to the boil over high heat uncovered, then turn down to medium and simmer for 30 minutes. Skim the surface of impurities as necessary. The water should now taste deliciously ham-like.

2. Peel and roughly chop all the vegetables (the celery doesn’t need peeling!) and add to the pot. Turn the heat back up to high and bring back to the boil with the lid on. Turn the heat down to medium again and simmer for a further 30 minutes with the lid off.

3. Remove the ham hock to a plate. Peel off the skin and discard, then shred or roughly chop the ham flesh off the bone. Set aside.

4. Puree the soup with a stick blender in the pot (or process in a stand blender in batches, if you prefer). Once smooth, pour in the soy milk then taste and season with pepper. It should be salty enough from the ham.

5. Add the shredded ham back to the soup and stir well. Serve immediately garnished with chervil or parsley.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of products. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

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  • Love the addition of the ham hock. A great smokeyness :) looks great! I guy those soup packs quite often but end up usually pulling them apart to use seperately. I need to get my soup act together haha

  • I love thick winter soups, those soup packs are such a great idea. I freeze my Christmas ham bone to make soup with in winter as well- waste not want not! :)

  • om no nom

  • Oh! How I love a good soup made with ham hocks! Nice one Christie!

  • Jina

    Hi Christie,

    This looks beautiful and I’d love to try it. How do you get the texture so smooth and creamy though? My soups always turn out really chunky :(

    xo

    • Hi Jina,
      Thanks very much! I use an immersion blender (the Braun brand) right in the pot to make it silky smooth and save on washing up in a blender :) Would love to hear how you go if you make this!
      Christie

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