This hearty soup uses the perfectly tender pulled ham hock and is packed with veg and lentils for a filling midweek meal.
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Melt the butter in a large saucepan. Tip in the leeks, garlic, celery and caraway seeds. Season and cook over a medium heat for 5-10 minutes, stirring often until softened.
Add the cabbage and cook over a high heat for about 5-10 minutes, stirring often, until starting to colour.
Tip in the stock and lentils, then bring to a simmer. Cover and simmer for 15-20 minutes until slightly thickened. Stir in the ham hock and lemon zest before serving.
Cook’s tip For a little warmth and extra flavour stir in 1½ tsp Dijon mustard along with the ham and lemon zest.
Typical values per serving when made using specific products in recipe
Energy | 1,265kJ/ 303kcals |
|---|---|
Fat | 12g |
Saturated Fat | 6g |
Carbohydrates | 22g |
Sugars | 9g |
Fibre | 11g |
Protein | 21g |
Salt | 1.4g |
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