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Donal Skehan
Chilli, Coconut, Sweet Potato & Split Pea Soup | DonalSkehan.com
  • healthy

Chilli, Coconut, Sweet Potato & Split Pea Soup

October 06

This one is a keeper, packed with the spice of chilli, the creaminess of coconut, the heartiness of split peas which all bolster the sugary flesh of sweet potato to create a fairly irresistible soup. Make this once and it will be a regular soup recipe in your repertoire.

  • serves Serves
  • time 35mins

Method

  1. 1. Heat 1 tablespoon of the oil in a large saucepan, add the onions and allow to soften over a low heat for 5 minutes. Add the ground coriander, cumin seeds and chilli flakes and fry for about 1 minute before adding the sweet potato and the split peas.
  2. 2. Pour over the coconut milk and stock and season with salt and pepper. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer gently for 15 minutes until tender.
  3. 3. Use a hand-held stick blender or food processor to blitz until smooth, adding more stock if needed. Garnish with a scattering of chilli flakes and serve.

Ingredients

4 tbsp sunflower oil

2 red onions, finely chopped

1 tsp ground coriander

1 tsp cumin seeds

1 tsp chilli flakes, plus extra to garnish

21oz sweet potato, peeled and diced

9oz yellow split peas

1 x 14fl oz tin reduced fat coconut milk

50fl oz vegetable stock, plus more if needed

4 tbsp sunflower oil

2 red onions, finely chopped

1 tsp ground coriander

1 tsp cumin seeds

1 tsp chilli flakes, plus extra to garnish

600g sweet potato, peeled and diced

250g yellow split peas

1 x 400ml tin reduced fat coconut milk

1.5 litres vegetable stock, plus more if needed

You'll Need

Saucepan

Hand-held stick blender or food processor

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