The theme for No Croutons Required this month is root vegetables, and my first thought was to give you a leek & potato soup recipe that I made a couple of weeks ago, and have been meaning to blog ever since.
Then, I got ill.
Without going into too much detail (I don't want to put you off your food), it was a few days before I was back to eating 'normally'. I don't know about you, but I find soup is a lifesaver if I'm feeling sick, and I was extremely thankful to find, at the back of my freezer, some yummy carrot soup from a huge batch I made right back in May.
A couple of days later I was on the road to recovery, and reached the stage where I was just about well enough to stand up for a few minutes to make myself something - but not yet feeling up to eating anything beyond the simplest of flavours.
And that's where today's recipe comes from: quick to prepare (you can leave it to cook itself) and easy to eat, with a good selection of my favourite flavours. I'm sure you don't need to be under the weather to enjoy it!
Carrot, Split Pea & Coconut Soup
1 medium onion
2 cloves garlic
1tbsp olive oil
6 large carrots
400g yellow split peas (dried)
1 vegetable stock cube
2pts boiling water
50g creamed coconut
pepper & chilli (to taste)
- Finely chop onion, garlic, and carrots, and fry in olive oil until the onion softens.
- Add boiling water, stock cube, and the split peas, and bring to the boil.
- Leave to simmer over a low heat for about an hour, until the carrots and split peas are soft.
- Break up the carrots & split peas using a potato masher or, if you prefer a smoother texture, a blender.
- Dissolve the creamed coconut into the soup, and season to taste.