Simple to make yet utterly delicious, the wonderful Amy Lanza has created this amazing Yellow Split Pea and Parsnip Corn Chowder Soup for us to all enjoy! Thanks Amy!
Ingredients:
100g yellow split peas, soaked for 10mins in boiling water,
drained ½ white onion
small dice 1 stick celery
thinly sliced ½ parsnip, peeled and diced
1 small tin of sweetcorn, drained (165g drained weight)
500ml vegetable stock
1 tsp brown rise miso paste Black pepper
½ tsp smoked paprika
Coconut cream:
15g Coconut Milk Powder mixed with 30ml water
1 tbsp Coconut Oil
1 large handful kale, stalks removed
Method:
- Heat coconut oil in a saucepan and fry the onion and celery for several minutes until soft and translucent. Add garlic and fry for 1 minute.
- Add the parsnip, slit peas, sweetcorn, black pepper and paprika and stir. Add the stock and miso and stir.
- Bring to the boil and simmer, lid half on, for 45 minutes until the split peas are soft and the parsnips are breaking down - stir occasionally.
- Make up the coconut cream in a small bowl.
- Add the coconut cream to the saucepan. Puree the soup – I like to save a few tablespoons of the mix to leave chunky – with a handheld or immersion blender. Stir in the reserved chunks and return to the heat.
- Tear the kale into small pieces and add to the soup. Continue to warm for 5 minutes to allow the kale to wilt. Season to taste.
- Serve warm topped with crunchy seeds, black pepper, chilli flakes, and coconut yoghurt or more coconut cream.