AuthorHolly CookCategoryKeto Dinner RecipesThis delicious Keto Pea And Ham Soup is very simple to make and a great recipe for the whole family. The best soup dish for a keto diet. Has the exact same flavor as a typical pea and ham soup without all the carbohydrates!
Fill the saucepan with all the ingredients. 35 minutes on High Heat/Pressure Cook. After finishing, wait 10 minutes for natural release before initiating fast release.
Ham hock should be taken out of the soup. Remove the hock's bone and discard it before separating the flesh from it. Ham should be diced, then kept.
Remove the bay leaves, then purée the soup. to taste, alter the seasoning.
Put serving bowls with the soup in them. Add some extra hemp seeds and fresh parsley as a garnish, then top with shredded ham.
Place all the ingredients in the slow cooker and let them cook for 6 to 8 hours on low or 3 to 4 hours on high. Cook the ham until it is cooked and soft. start again from step 2 above.
On the stovetop, reduce the heat to low, cover with a lid, and cook for an hour, checking every hour, or until the ham is tender and coming off the bone. To use the Instant Pot technique, start at step 2.
Crush for 4 seconds on speed 6 after adding the cauliflower, celery, carrots, onion, and garlic to the mixer. Clean the bowl's sides with a scraper. (Replace the veggies after removing them and inserting the blade cover, if applicable.)
Set the mixer to slow cook/100min/95°C (or 100 min/95°C/reverse/stir) and add the additional ingredients, just filling it up to the top line with broth. Cook the ham for a longer period of time until it is soft and tender.
Discard the fat and bone after separating the meat from the hock. Ham should be shredded and kept.
After making sure there are no bones in the soup, discard the bay leaves and purée the soup in two batches for 30 seconds at speed 5 to 9. To taste, adjust the seasoning.
Divide the soup among the dishes for serving. Add some extra hemp seeds and fresh parsley as a garnish before adding the diced ham on top.
Ingredients
Directions
Fill the saucepan with all the ingredients. 35 minutes on High Heat/Pressure Cook. After finishing, wait 10 minutes for natural release before initiating fast release.
Ham hock should be taken out of the soup. Remove the hock's bone and discard it before separating the flesh from it. Ham should be diced, then kept.
Remove the bay leaves, then purée the soup. to taste, alter the seasoning.
Put serving bowls with the soup in them. Add some extra hemp seeds and fresh parsley as a garnish, then top with shredded ham.
Place all the ingredients in the slow cooker and let them cook for 6 to 8 hours on low or 3 to 4 hours on high. Cook the ham until it is cooked and soft. start again from step 2 above.
On the stovetop, reduce the heat to low, cover with a lid, and cook for an hour, checking every hour, or until the ham is tender and coming off the bone. To use the Instant Pot technique, start at step 2.
Crush for 4 seconds on speed 6 after adding the cauliflower, celery, carrots, onion, and garlic to the mixer. Clean the bowl's sides with a scraper. (Replace the veggies after removing them and inserting the blade cover, if applicable.)
Set the mixer to slow cook/100min/95°C (or 100 min/95°C/reverse/stir) and add the additional ingredients, just filling it up to the top line with broth. Cook the ham for a longer period of time until it is soft and tender.
Discard the fat and bone after separating the meat from the hock. Ham should be shredded and kept.
After making sure there are no bones in the soup, discard the bay leaves and purée the soup in two batches for 30 seconds at speed 5 to 9. To taste, adjust the seasoning.
Divide the soup among the dishes for serving. Add some extra hemp seeds and fresh parsley as a garnish before adding the diced ham on top.
