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Servings: 6


500g dried split green peas
2 onions, peeled and chopped
1 large carrot peeled and roughly chopped
2 celery sticks, chopped
NOMU Cook’s Collection Single Bay Leaf
1 tbsp NOMU One For All Rub
2 litres of boiling water
60ml NOMU Vegetable Stock
1 smoked ham hock
150ml thin cream (optional)
NOMU Sea Salt and Black Pepper to taste
1 NOMU Scone And Cobbler Baking Kit
NOMU One For All Grinder


Place the peas in a pot, cover with cold water and leave to soak overnight.

Drain the peas and place them into a large pot. Add onion, carrot, celery, single bay leaf, and NOMU One For All Rub and combine boiling water and add NOMU Vegetable Stock. Stir well to combine the flavours and liquid and then add the ham hock. Bring to the boil, skimming any residue that rises to the surface. Reduce the heat to low and cover.

Allow simmering for 1.5-2 hours, lifting the lid occasionally to stir. Remove the ham hock and set it aside. After allowing the soup to cool slightly, blend it in batches until you are left with a smooth liquid. Return this to the pot and add the cream. Season to taste. Remove the skin from the ham hock and shred the meat into bite-size pieces. Add the desired amount of ham to the soup and stir through. Serve with savoury herb scones.

We used the NOMU Scone & Cobbler Baking Kit to create wonderful dippers for your soup. Simply whip together a batch of scones, adding a handful of roughly chopped parsley leaves and a grinding of  NOMU One For All Grinder to the mixture and bake as per instructions. Instead of shaping them into traditional scone shapes, form the dough in a large dome. Using a sharp knife dipped into the flour, slice halfway through the dough in 6 – 8 ‘pie’ slices. Once the scones are cooked, you can simply break them into individual portions.

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