1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 medium zucchini, chopped
1 medium carrot, peeled, chopped
3 celery stalks, trimmed, chopped
1/2 (600g) cauliflower, cut into small florets
1 cup of split peas
1 litre salt-reduced chicken stock
1 small smoked chicken, quartered
Salt and Pepper to taste
Heat oil in a saucepan over medium-high heat. Add onion, garlic, zucchini, carrot, celery and cauliflower. Cook, stirring occasionally, for 5 minutes or until vegetables start to brown.
Add split peas, chicken and stock Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 1/2 hours or until the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove chicken from pan. Remove the meat from bones. Coarsely chop meat and return to pot. Ladle into bowls and serve.