Pea and ham soup recipe

Try this take on a classic soup by seasoning with Himalayan pink salt.

Serves: 4


500 g McKenzie’s green split peas

3 medium carrots, diced

3 celery sticks, diced

1 large onion, diced

2 garlic cloves, finely sliced

1 smoked ham hock

1 reduced salt chicken stock cube

8 cups water

1 bay leaf

McKenzie’s Himalayan pink salt and whole black peppercorns, to taste

Pan fried prosciutto and fresh parsley to garnish


1. Combine all ingredients (except garnish) in a large pot. Cover and simmer for approximately 1 to 1 ½ hours or until thickened, stirring occasionally.

2. Remove hock and prepare by removing skin. Roughly chop ham and set aside. Discard bay leaf.

3. Puree soup in a food processor or blender.

4. Add ham back into pureed soup and stir through.

5. Season to taste with pepper. Garnish with prosciutto and fresh parsley.


For more recipe ideas and ingredients inspiration, head to

Recommended reading - Sun safety


3 tips for getting kids to wear sunscreen

Creating sunscreen habits for your kid is important - here’s a few tips on how to get started.

Read more

Natural after-sun remedies

Soothe and protect your skin this summer with remedies from Chinese medicine.

Read more

Sun safety: How to protect your eyes

Your vision is unique - Opthamologist Gerard Sutton explains how and why you should protect it.

Read more

Sun safety: How to protect your skin this summer

Keep your skin safe and healthy while you're enjoying the beautiful outdoors.

Read more
In Brief

Sunscreen works in more ways than one

A new study by the Queensland Insititute of Medical Research gives us more reasons to use sunscreen.

Read more

Protect your pet this summer

RSPCA shares its top tips for keeping your pet safe this summer.

Read more

For full functionality of this site it is necessary to enable JavaScript. Here are instructions on how to enable JavaScript in your web browser.