Smoky Split Pea & Bacon Soup

This is a lifesaver in the winter - it’s simple, makes a huge amount and freezes well. Omit the chilli flakes if you’re feeding little people (or big people who don’t like spice).

Serves 6-8 (makes about 2 ½ litres)
Prep time: 15 minutes / Cook time: 2 hours

INGREDIENTS
2 cups yellow split peas, rinsed under cold running water and drained
1 smoked bacon or ham hock
2 onions, peeled and diced
2 carrots, peeled and diced
2 stalks celery, stringy bits removed, diced
1 bay leaf
2.5 litres water or vegetable stock
1 tablespoon olive oil
2 teaspoons smoked paprika
1 teaspoon chilli flakes, plus 1 teaspoon for garnishing if desired
1 teaspoon ground turmeric

METHOD
Put all the ingredients, except for the oil and spices, in a very large pot set over medium heat.
Bring to a simmer, skimming off any scum that floats to the surface.
Simmer for 1 ½- 2 hours, until the meat is falling off the bone.
Remove from the heat and carefully lift out the hock. Discard the bay leaf.
Carefully pull the skin from the hock and discard. Shred the pork flesh into small pieces, discarding the bone and any fatty bits or gristle.
Before returning the shredded pork to the pot, puree the soup in batches in a food processor or blender, or use a stick blender in the pot. Return the pork to the pot.
Mix the oil and spices together and stir into the soup.
Taste for seasoning and reheat until nearly simmering before serving with crusty bread.