Ham Hock & Zucchini Noodle Soup
This comforting soup is all about depth and balance, with a rich, smoky broth that’s been slowly developed for maximum flavour.
Each spoonful brings a satisfying savoury warmth, layered with subtle sweetness and a gentle saltiness that lingers.
Tender, melt-in-your-mouth bites are complemented by a fresh, light finish that keeps the dish feeling vibrant rather than heavy. It’s the kind of meal that feels both hearty and refreshing.
It is perfect for cosy evenings when you want something nourishing, flavour-packed and deeply satisfying without being overly rich.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 1.2kg Australian smoked ham hock, skin removed
- 4 cups reduced salt chicken stock
- 4 cups water
- 1 large carrot, diced
- 2 celery stalks, thinly sliced
- ¼ cup flat-leaf parsley leaves, chopped + extra to serve
- 300g Desiree potatoes, peeled and diced
- ½ tsp ground turmeric
- 400g can cannellini beans, drained and rinsed
- 2 medium zucchini, spiralled
- Char-grilled sourdough bread, to serve
Method
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for 4-5 minutes until softened.
Add ham hock, stock and water, cover pan and bring to the boil over medium heat. Reduce heat, partially cover and gently simmer, turning ham hock a few times, for 1 ½ hours or until flesh is very tender.
Remove ham hock to a plate. Set aside to cool slightly.
Meanwhile, add carrot, celery, parsley, potato and turmeric to the stock mixture. Bring to the boil over medium-high heat. Reduce heat and gently simmer for 20 minutes.
Remove flesh from ham hock and shred (discard bone and any fat). Add shredded ham and beans to the soup mixture.
Simmer for 15 minutes or until at desired consistency. Stir through zucchini noodles. Season with pepper to taste.
Sprinkle with extra parsley and serve with char-grilled sourdough bread.
Notes
- For a ‘leaner’ version of this soup, after the stock has slightly cooled, transfer it and the ham bone to an airtight container and chill overnight. Skim all the fat from the top, heat the stock mixture and the hock (then remove the warmed hock to a plate) and continue with the next step.
- For convenience, use a 250g packet of fresh zucchini noodles from the fridge in the produce area in the supermarket.
