Ingredients
Mint sauce
Method
1.Heat oil in 6-litre (24-cup) pressure cooker, cook onion, garlic, celery and carrot, stirring, about 3 minutes or until vegetables soften. Add ham hock, bay leaves and the water, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, if required, cook 20 minutes.
2.Release pressure using the quick release method, remove lid. Add beans and peas, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, if required, cook 20 minutes.
3.Release pressure using the quick release method, remove lid. Discard bay leaves. Remove ham hock. Cool soup 10 minutes.
4.Meanwhile, discard skin, fat and bone from ham hock, shred meat coarsely.
5.Blend or process soup, in batches, until smooth. Return soup to cooker, stir in ham. Simmer soup, uncovered, until hot, season to taste.
6.Meanwhile, make mint sauce. Blend ingredients until smooth.
7.Serve bowls of soup drizzled with mint sauce.
