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Sweetcorn and split pea chowder in a mug

Corn & split pea chowder

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A star rating of 4.3 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cook this healthy vegan soup and pack in four of your 5-a-day along with bags of flavour from ginger, chillies, garlic, thyme and coconut yogurt

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal395
low infat9g
saturates4g
carbs53g
sugars11g
fibre18g
protein17g
salt0.4g
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Ingredients

  • 200g dried yellow split peas
  • 3 celery sticks (about 160g), sliced
  • 1 thyme sprig, plus 1 tbsp thyme leaves
  • 2 onions (350g), halved and sliced
  • 1 tbsp rapeseed oil
  • 50g ginger , finely grated
  • 2 red chillies , deseeded and sliced
  • 3 garlic cloves , chopped
  • 1 large green pepper , chopped into small pieces
  • 1 potato (about 215g), unpeeled, cut into 1-2cm pieces
  • 2 tbsp vegetable bouillon powder
  • 320g frozen sweetcorn
  • 150g coconut yogurt

Method

  • STEP 1

    Tip the split peas, celery and thyme sprig into a medium pan with 1 litre of boiling water, bring back to the boil and simmer, covered, for 25 mins.

  • STEP 2

    Meanwhile, fry the onion in the oil in a large pan for 10 mins. Stir in the ginger, chilli and garlic. Tip in the pepper and potato, and pour in ½ litre boiling water with the bouillon and remaining thyme. Tip in the split pea mixture and corn, bring to the boil, then cover and simmer for 30-35 mins until the veg is tender.

  • STEP 3

    Remove the thyme sprig. Take out a third of the veg, then purée the rest in the pan with a hand blender (or use a potato masher). Return the veg to the pan with the yogurt, and stir well. If you're following our Healthy Diet Plan, eat two portions now, and cool then chill the rest for another day. Will keep in the fridge for three days.

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Goes well with

Recipe from Good Food magazine, January 2020

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A star rating of 4.3 out of 5.22 ratings
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