Something delicious to cheer us up after this rainy week from Greens & Beans

Yellow Split Pea and Sweet Potato Soup   

Serves 4
Preparation time 30 minutes

500g sweet potatoes
20g fresh ginger
1-2 cloves garlic
3 tbsp vegetable oil
about 1.2 litres vegetable stock
200ml coconut milk
100g yellow split peas
Salt and freshly ground pepper
1/2 bunch coriander
2 tsp coriander seeds
1 tsp chilli flakes
2-3 tbsp Lime juice

Peel and coarsely chop the sweet potatoes into chunks. Peel and finely dice the ginger and garlic. Heat 1 tablespoon of oil in a pan and lightly sauté the ginger and garlic.

Add the sweet potatoes, stock, coconut milk and split peas. Season with salt and pepper. bring to the boil and then simmer gently for 15-20 minutes until the sweet potatoes and split peas are soft.

In the meantime rinse the fresh coriander, shake dry and chop the leaves and thin stalks. Crush the coriander seends coarsely in a mortar, then lightly fry them in 2 tablespoons of oil in a small pan. Stir in the chilli flakes.

Purée the soup and adjust the seasoning with lime juice, salt and pepper. Divide the soup between bowls, garnish with fresh corainder and drizzle with coriander oil.