Pea and Ham Soup #glutenfree #glutenfreerecipe #glutenfreecooking #winterwarmer

The combination of grains and legumes in the dried soup mix, along with the fresh vegetables and bacon give a hearty winter soup that is sure to warm your soul. Serve with gluten free croutons for that perfect winter meal.

Ingredients:

2 cups Dry Italian Soup Mix
6 Middle Bacon Rashers - diced
1 Onion - diced finely
1 Carrot - diced
2 Turnips - diced
2-3 Potatoes - diced
2 cloves Garlic - chopped
About 4 litre of water or home make vegetables stock, check our recipe
Salt and pepper

Method:

Heat the pressure cooker with 3 tablespoons olive oil. 

Saute the onion and garlic. 
Add all ingredients and half water/ vegetables stock to cover it. 
Close the lid, bring up to pressure and cook for 45 minutes.
Remove from heat and let the pressure come down. Do not open the lid until the pressure is down completely!  
Open the lid and add the remainder of the water/vegetables stock.
Slow cook about 1.5-2 hours.
Blend using stick blender if you prefer.
Serve with gluten free croutons*, crispy bacon, and chopped parsley.

*You can use a leftover gluten-free loaf. Remove the crusts, cut  into squares and slow bake in the oven until hard and crispy. Rub with a garlic clove for extra flavour. 

Tips:

• A smoked ham hock can be used to replace the bacon.

• Add the salt at the end to taste as the soup will already be reasonably salty with the slow cooked bacon or ham hock.

• If you not have a pressure cooker, you can soak the soup mix over night. Cook on stove top for  several hours.

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