Pasta Carbonara is such a classic recipe and it is hard to mess with a classic! BUT – the original has lots of ingredients that many people need to avoid for various reasons. This recipe has been tested with loads of variations so make sure you read all the alternatives underneath to suit your needs…
These Egg Cups are a fantastic gluten-free breakfast and loved by anyone who enjoys a good classic cooked breakfast. Full of nourishment and able to be varied to suit your taste (just choose the options you like), it is simple and fail proof. This recipe ticks all the boxes – quick, easy, nourishing and delicious!…
Pumpkin soup just got a whole lot easier and more delicious with this No Chop Pumpkin, Bacon, Sage Soup. The best part about this nourishing, veggie rich soup is you don’t need to chop anything up. Simply bake and blend. While the roasting process does take longer than boiling pumpkin in stock, the depth of…
My family love Chicken Parmigiana. If we eat out at a surf lifesaving club or pub, they can’t go past the Chicken Parmi. So when my son requested I make them at home every now and again, I knew I had to come up with a quicker, healthier option and this tray bake came about…it…
This is my take on a Dutch style Healthy Pea and Ham soup. I can’t always source good quality ham hocks so I’ve improvised to replicate the flavour combo of smoked meat and legumes that I grew up with, but using a pork chop and bacon instead of the hock.
The result is this tasty, hearty stew like soup that’s more a complete meal than a starter. Whilst it has a long cooking time, it really is a no-fuss, set and forget type meal that my whole family loves. It’s also a very budget friendly meal which is always a bonus.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegan, vegetarian, onion and garlic-free options).
Healthy Pea and Ham Soup
- 200 g dried green split peas (1 cup)
- 1 pork chop -fat trimmed
- 3 rasher/s bacon
- 1 red onion/s (large) diced
- 2 clove/s garlic -diced
- 2 stick/s celery -finely diced
- 1.5 L water
- 1 tsp sea salt - or to taste
- Ground black pepper
- 1 carrot/s (large) finely diced
- 1 potato/s (large) peeled and finely diced
- 1 sweet potato/s (medium) peeled and finely diced
- 30 g baby spinach -or kale (optional) (aapprox. 1 handful)
- Soak the split peas overnight in enough water to allow for them to expand. Strain and rinse them very well (in a sieve under running water).
- Place the split peas, pork chops, bacon, onion, garlic, celery and water into a pot and bring to the boil. Reduce the heat to a simmer and cook for 30 mins. Any scum that appears just skim it from the top.
- Then add carrot, potato and sweet potato and simmer slowly for another hour or until the split peas are mushy and the soup has thickened.
- Remove the pork from the bone (it should just fall away). Break any solid bits up and mix through the soup.
- Sir through the leafy greens (if including) and allow them to wilt.
- Serve with crusty sourdough bread.
- Re-heat in a pot over a low heat until just hot.
- In an airtight container in the fridge or freezer
- This can certainly cooked in a slow cooker. However, as the time and amount of liquid varies between brands of slow cookers, base both on thick soup like recipes in the guide book for your specific slow cooker.
Onion and garlic-freeSubstitute with a small bulb of fennel, diced finely and a pinch of cayenne.
VeganOmit the bacon and pork and add a tablespoon of smoked paprika and increase the salt to 1 tablespoon. You could also replace the water with vegetable stock if you like.
Add more veggiesFeel free to add in extra vegetables if you like. I sometimes add cauliflower and broccoli for the last 5 minutes of cooking.
I'd love to hear how you and your family enjoy this recipe. Leave a comment below or rate this recipe.
I love a good Brekkie Burger. It’s filling, delicious and a nutritionally balanced start to the day all packed up in one convenient bun. Plus it’s pretty quick and easy to whip up on busy mornings. This is a weekly favourite in the Harding house and I hope you love it too! Health benefits I…
Even here in on the sunny Gold Coast, an Autumn chill has descended once the sun retires for the day. With winter looming and a few nasty bugs threatening, I thought I would share one of my families favourite winter warmers – a pumpkin soup. But not just any old pumpkin soup… the variations are all SO good, it’s hard to pick a favourite.
Pumpkin is a wonderful source of dietary fibre and a powerhouse of vitamins and minerals. It contains many antioxidants, particularly beta-carotene which is essential for maintaining the integrity of the skin and mucous membranes and essential for optimal vision. Beyond this, it is very versatile and makes a cracking soup base. The bone broth will support you gut and immune system and then some. To catch up on the benefits of bone broth, click here.
My kids really don’t like pumpkin, but they love my pumpkin soup. Pick a flavour variation that appeals to your child. For example, if you’re child loves bacon, chances are they’ll like the bacon version.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Pumpkin Soup - four ways
- 2 tbsp butter, ghee or coconut oil
- 1 onion/s -roughly diced
- 2 clove/s garlic -roughly sliced
- 1 kg pumpkin -peeled and roughly diced into 2-3cm cubes (or a piece of a larger pumpkin)
- 750 ml chicken stock or bone broth (3 cups) or vegetable stock
- 270 ml canned coconut milk (1 cup)
- Sea salt and freshly ground black pepper - to taste
- In a large pot, over a medium heat add butter or oil then gently sauté the onion and garlic for a minute or two until translucent.
- Add the pumpkin and stock, bring to the boil then simmer until the pumpkin starts to fall apart.
- Allow to cool a little before processing in a blender or food processor until smooth. Taste and season.
- If you are making the Thai, Ginger, or Indian version, add the coconut milk and mix or blend the soup.
- Chop the garlic, 5 sec, speed 5. If adding extras like ginger, add with the garlic.
- Add the onion, chop 5 sec, speed 5. If making the bacon version add the bacon with the onion.
- Add the butter, ghee or oil and saute 2 mins, 100, speed 1.
- Add the pumpkin and chop, 10-15 seconds, speed 7.
- Add the stock and cook 15 mins, 100, speed 3 (with basket over the lid).
- Allow to cool a little before adding the coconut milk and puree (taking care it's cool enough) 30 seconds, speed 8.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge or freezer.