1 tablespoon coconut oil
1 onion, diced
1 carrot, diced
1 leek, sliced
500 grams celeriac, peeled and diced
3 cloves garlic, crushed
2 bay leaves
2 big sprigs thyme
2 smoked ham hocks
500 grams dried, green split peas
sea salt and ground pepper

Heat the oil in a large saucepan and add the onion, carrot, leek, celeriac, garlic, bay leaves and thyme. Season well then cover and cook for 5-10 minutes.

Add the ham hocks and split peas and enough cold water to cover everything well (start with 10 cups and add more later if too thick).

Bring to the boil then reduce the heat to a very gentle simmer. A simmer mat is perfect for this. Cook for about 2½ hours, stirring occasionally, or until the hock is very tender and the meat is falling off the bone.

Carefully lift out the hocks and set aside. When cool enough to handle, shred the meat, discarding all the fat, sinew and bone. Remove the thyme sprigs. Return meat to the soup.

Enjoy!