Heat oil or butter in a large pot and fry onion for 3-4 minutes, add in garlic, thyme, chili and oregano then stir for a further 2 minutes.
Add in the ham hock and split peas with the stock and bring to the boil, turn down heat to low and let the soup gently simmer for 1 ½ hours. Take the hock out of the pot and shred the meat. Place the frozen peas into the soup for 5 minutes and then blend the soup until smooth.
Add in the shredded ham and heat five minutes before serving, and finish with parsley.
For a creamy soup add 2 tsp of cream to each bowl of soup.