Ingredients
- 1 tbsp flavourless oil (vegetable, sunflower, culinary coconut etc.)
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp cayenne pepper
- 200g yellow split peas, rinsed well
- 1 litre vegetable stock (we use Marigold)
- 400ml can coconut milk
- 1 Scotch bonnet chilli
- 2 fresh sprigs of thyme
- 1 cob of fresh corn, cut into slices
- 200g potatoes, diced
- 200g carrot or sweet potato cut in large chunks
- 200g frozen sweetcorn
- 2 red peppers, diced
- Spring onion, sliced to garnish
Method
- Heat oil in pan and fry the onion and garlic til soft for 10 minutes. Turn up heat and add cayenne pepper and cook out for a further 2 minutes. Add yellow split peas and vegetable stock and bring to the boil. Simmer for 30 minutes.
- Add the coconut milk, scotch bonnet chilli, thyme, potato, carrot/sweet potato and sweetcorn slices. Add salt and pepper and simmer for 15 minutes.
- Add frozen sweetcorn and red pepper and cook out for an additional 3 minutes.
- Remove the chilli, sweetcorn slices and thyme. Blend soup using stick blender to your desired consistency. Add the sweetcorn slices, thyme and chilli back in.
- Check seasoning, heat through and serve with spring onion garnish.
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