- 1 cup of whole green lentils
- 3/4 cup of pearl barleys
- 1 large white onion
- 1 cup frozen peas
- 10 celery sticks
- 5 baby carrots
- ~ 1kg whole pork leg hock
- 3 tablespoons of extra virgin olive oil
- 3 medium potatoes (peeled)
- 500grams chopped pumpkin
- 400 grams (tin) of organic diced tomatoes
- 400 grams (tin) of organic borlotti beans
- 120 grams baby fresh spinach
- 10-12 teaspoons of Super Sprout Broccoli Sprout
In a bowl, soak 1 cup of pearl barleys
In another bowl, soak 1 cup of green lentils (or any colour lentils you have)
Wash and cut up potatoes (peeled), celery, carrots (skin on) and pumpkin - (all similar sizes)
On medium heat, in a large pot with 3 tablespoons of extra virgin olive oil, sauté onion, until nearly
Put in the celery and carrot and cook on medium heat for 6-8 minutes.
Put in pumpkin, potatoes and frozen peas (and which other vegetables of your choosing; zucchini,
corn, sweet potato etc)
Quickly stir and put in a diced tomato. Quickly mix again.
Turn heat to high, and place in rinsed lentils and rinsed barley and rinsed borlotti beans
Put in ham hock and fill pot with enough water to cover the ham hock and vegetables
Add in salt and pepper to taste (not too much, as the ham hock can be quite salty)
Once soup has started to boil, turn it down to low heat (and partly put the lid on) and let it simmer for
Towards the end, if soup is too thick (due to beans absorbing water), add more water in.
Once soup is nearly ready, put in 120 grams of washed fresh spinach and let wilt.
Pull ham off bone and serve on top of soup
Mix in 1 teaspoons of broccoli sprout powder per serve.
Freeze leftovers for up to 3months