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.

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.

Styling by Lisa Featherby

Styling by Geraldine Muñoz