To make this soup collagen rich, use pork hocks instead of pork shoulder. Personally, pork shoulder tastes better! But sometimes I switch it up!
– 200g green split peas, rinsed
– 2 celery stalks, diced
– 1 carrot, small cubes
– 1 onion, diced
– 4 garlic cloves
– 2 bay leaves
– 2 litre water
– 200g pork shoulder or pork hocks
– 1/2 tbsp organic ghee
– 1/2 tsp avocado oil
– 1/4 tsp salt
– salt to taste
1. Lightly glaze fry pan with avocado oil over medium high heat. Sear pork on all sides until.golden brown.
2. Transfer seared pork into a pot of boiling water. Blanch the pork until clean (no scum). Rinse. Set aside.
2. Glaze pot with organic ghee over medium high heat.
3. Add onions, celery, carrots and 1/4 tsp salt. Sweat the onions. Do not brown.
4. Add water, split peas, bay leaves, blanched pork and garlic cloves. Bring to a boil then simmer covered for 45 mins. *if using pork hocks, simmer for an additional 1 to 1.5 hrs in order for collagen to dissolve.
5. Stir occasionally to avoid sticking to the bottom of pot. Add more water if required.
6. Remove pork and cut into small pieces.
7. Simmer for another 20 mins. Add salt to taste.
8. Ready to serve.
TIME SAVING TIPS:
– Typically once the soup is ready, I let it cool, and freeze them in 400g portions in small zip lock bags. Then reheat easily for lunches.