Ham Hock Soup

We call this Kawlata, which is basically, whatever vegetable you have available plus a good Ham Bone!  Ham Hock has enough salt so I suggest you taste before you add more seasonings.  For best result simmer soup on low heat for 1 hour so that all vegetable flavours mix well to the ham hock.

1 ham hock or 2 Ham Bones

3 cups Pumpkin Puree

1 potato

500g marrows

1 celery stick

1 large onion

1 tbsp tomato paste

100g French beans

50ml Fresh Cream

4 tbsp Quinoa Pearls 

1 tbsp olive oil

Freshly ground Pepper

Chop Potatoes, Marrows, Onion, Carrot and French beans into small cubes.

Heat a heavy based casserole, add olive oil and onions and fry gently.  Add the ham hock, then chopped vegetables, pumkin puree and 1 litre water. Add celery and 1 tbsp tomato paste.  Bring to boil, then cover and simmer for 1 hour.  Remove ham hock and celery stick,  then add quinoa pearls. Boil for two minutes then turn off heat. Add fresh cream and cover.  Let it stand for 15minutes till quinoa cooks right through.

For Pumpkin Puree, Cut pumpkin into large wedges, season with salt and pepper and drizzle with little oil.  Bake in the oven for 45 minutes at 200c.  Turn off heat and leave pumpkin inside till it turns cold.  Remove excess water , then process in a food processor.  Will keep for a week in the refrigerator.