Sweetcorn and split pea chowder in a mug

Corn & split pea chowder

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(19 ratings)

Prep: 10 mins Cook: 50 mins

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

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal395
  • fat9g
  • 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

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 onions (350g), halved and sliced
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 50g ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 red chillies, deseeded and sliced
  • 3 large garlic cloves, chopped
  • 1 large green pepper, chopped into small pieces
  • 1 large potato (about 215g), unpeeled, cut into 1-2cm pieces
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp vegetable bouillon powder
  • 320g frozen sweetcorn
  • 150g dairy-free coconut yogurt

Method

  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.

  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.

  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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Comments, questions and tips

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MCP
1st Feb, 2020
4.05
I followed the recipe pretty much to the letter, except that I didn't add the yoghurt to the pan as I made the full amount of 4 portions but there is only me to eat it so I felt it would keep better without the yoghurt, I just added it to the dish when serving. However I forgot it a couple of times and the soup was just as nice without it . Nice soup, I'll do it again, but not bother with the yoghurt .
Doricquine
20th Jan, 2020
4.05
Tasty soup. I simplified the recipe and threw everything together - didn't bother cooking the split peas separately or sweating the onions.
June Straker's picture
June Straker
16th Jan, 2020
4.05
A hearty comforting soup and full of flavours. However, there was a lot of effort and expense involved to create what is merely, soup. Some of the ingredients are really unnecessary. Took so long to make I had to have it the day after.
katyb75
5th Jan, 2020
5.05
Very straight forward recipe to follow. Used creamed coconut rather than yoghurt as I had some use up. Tasty will def make again!
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