Name: Split pea and coconut soup with yoghurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp coconut oil; Pinch of yellow mustard seeds; Pinch of fenugreek, coarsely crushed; 1 small red onion, finely chopped; 6 gm ginger (about 1cm), coarsely grated; 2 garlic cloves, finely grated; 1 tsp ground cumin; 1 tsp ground coriander seeds; 1 tsp ground turmeric; 3-4 small red chillies, thinly sliced, plus extra (optional) to serve; 1 Handful of fresh curry leaves; 3 vine-ripened tomatoes, coarsely chopped and puréed in a blender; 400 ml coconut milk; 250 gm yellow split peas, rinsed; 1 litre (4 cups) chicken stock or water; Baby spinach leaves and Greek-style yoghurt, to serve

Split pea and coconut soup with yoghurt

A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.

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Serves 4

Prep

15M

Cook

40M

Total

55M

A spiced twist on a classic soup in which warm, uplifting spices meld subtly with a coconut milk base. Adjust the chilli to your liking.

Ingredients

2 tbsp coconut oil

Pinch of yellow mustard seeds

Pinch of fenugreek, coarsely crushed

1 small red onion, finely chopped

6 gm ginger (about 1cm), coarsely grated

2 garlic cloves, finely grated

1 tsp ground cumin

1 tsp ground coriander seeds

1 tsp ground turmeric

3-4 small red chillies, thinly sliced, plus extra (optional) to serve

1 Handful of fresh curry leaves

3 vine-ripened tomatoes, coarsely chopped and puréed in a blender

400 ml coconut milk

250 gm yellow split peas, rinsed

1 litre (4 cups) chicken stock or water

Baby spinach leaves and Greek-style yoghurt, to serve

Method

1.Heat oil in a saucepan over medium-high heat, add mustard seeds and fenugreek and stir until seeds pop (1 minute). Add onion, ginger and garlic, and cook until starting to caramelise (3-4 minutes). Add spices, chilli and curry leaves, stir until fragrant (1 minute), then add tomato purée, coconut milk, split peas and stock. Bring to a simmer and cook over medium-high heat until peas are tender (30-40 minutes).

2.Transfer half the soup to a bowl or jug. Blend remaining soup with a hand-held blender until smooth, then combine blended and unblended soup.

3.Divide soup among bowls, top with spinach, yoghurt and extra chilli, if using, and season to taste with pepper.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz