Description
A recipe i found in delicious magazine.
I am so going to try this.
Posted for zwt9.
Ingredients
- Olive Oil
- Onion
- Garlic Cloves
- Cayenne Pepper
- Yellow Split Peas
- Vegetable Stock
- Coconut Milk
- Scotch Bonnet Pepper
- Fresh Thyme Sprigs
- Fresh Corn
- Potatoes
- Butternut Squash
- Sweetcorn
- Red Peppers
Instructions
- Heat the oil in a casserole 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
- 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
- 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, and mix with the unblended soup
- At this stage, you can freeze the soup for up to 3 months
- Follow next step if feezing~
- Defrost completely, check the seasoning, heat through and serve