Celeriac Watercress Pea And Ham Hock Soup | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, sliced
• 1kg celeriac, peeled and chopped
• 6 cups (900g) frozen peas
• 2 cups (30g) watercress sprigs
• ½ cup (140g) natural Greek-style (thick) yoghurt
• micro (baby) mint leaves and black chia seeds, to serve
• 1.5kg ham hock
• 1 onion, peeled and quartered
• 3 bay leaves
• 8 sprigs thyme
• 1 bulb garlic, halved
• 6 litres cold water