Split Pea & Coconut Milk Soup
There is something soul soothing about a good "potage" which is the french word for blended soups that don't involve cream. Then there's a step up in the creamy luxury department, when you add rich cream to a soup and it becomes a decadent treat.
In the case of this particular soup, I've added a whole can of coconut milk. This not only smooths over the sharp edges of the spicy peppers involved, but it also adds an opulent flare to an otherwise simple concoction.
Split pea soup, especially the vegetarian varieties, can be quite a struggle when it comes to flavor. They always seem under-seasoned or overly salty to me, so I went out of my way to add in some unexpected twists to the recipe & I'm happy to say it was quite popular around the dinner table.
Makes 4 servings
1 T olive oil
1 large onion, finely chopped
6 cloves garlic, crushed
½ t cayenne pepper
1 C dry split peas, rinsed well
6 C vegetable stock
2 sprigs fresh thyme
1 can full fat coconut milk
1 red chilli, deseeded & chopped
1 jalapeno, deseeded & chopped
2 C sweet potato, peeled & cubes
1 can cream corn
Salt & pepper to taste
Lime & coriander for serving
10 mins prep + 1 hour cook
Heat the oil in a large pot, add the onion & garlic. Stir until fragrant.
Add the cayenne pepper, split peas & the stock. Bring to the boil, for 10 minutes.
Then add the thyme & lower to a simmer for 40 minutes, until split peas are tender.
Add the coconut milk, chilli, jalapeno, corn, sweet potato, pepper & allspice.
Simmer for 10 more minutes until the vegetables are tender.
Remove the thyme & blend soup in the blender.
Top it with some coriander & serve with lime.