Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 teaspoon cayenne pepper
- 200 grams dried peas (split, yellow, rinsed well)
- 1 liter stock (vegetable stock)
- 1 1/2 cups coconut milk
- 1 pepper (scotch bonnet)
- Thyme (2 fresh sprigs)
- 1 cob corn (fresh corn, cut into 2cm slices)
- 200 grams potatoes (diced, waxy potatoes)
- 200 gram squash (butternut, peeled, deseeded and cut into 1 . 5cm dice)
- 200 grams whole kernel corn (frozen, sweetcorn)
- 2 red peppers (diced)
How to Make
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Step 1: Heat the oil in a pot and soften the onion and garlic for 10 minutes. Increase the heat, add the cayenne and cook for 2 minutes. Add the split peas and the stock. Bring to a boil, then simmer for 30 minutes.
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Step 2: Add the coconut milk, chilli, thyme, sweetcorn slices, potato and squash. Season and simmer for 10-15 minutes. Add the frozen corn and red pepper for the last 3 minutes of cooking.
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Step 3: Remove the chilli, thyme and sweetcorn slices. Cool the soup, then blend half in a blender until smooth. Return to the pan, along with the sweetcorn slices and thyme (discard the chilli), and mix with the unblended soup. At this stage, you can freeze the soup for up to 3 months.
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FOLLOW THE NEXT STEP IF FREEZING
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Step 4: Defrost completely, check the seasoning, heat through and serve.
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Step 5: Note ~ Freeze soup in portions so that you can simply and quickly thaw a bag at a time overnight in the fridge for lunch the next day.
We hope you enjoy this recipe!
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