Split pea soup

Instructions

1 Preheat slow cooker on high.

2 In a large frying pan, heat oil over medium-high. Add onion, garlic, carrots, celery, leek, bay leaves and thyme and cook for 2 minutes. Transfer to slow cooker. Add remaining ingredients and cover.

3 Turn heat to low and cook for 4 hours (or longer if you are at work).

4 Remove bay leaves and ham hock from the soup. Shred meat from bone and set aside.

5 Purée soup using a stick blender.

6 Add meat back into soup and stir through pepper and parsley.

7 To serve, divide among bowls with toast on side. Garnish with peas and fresh thyme (if using).