Coconut, turmeric and yellow split pea soup recipe
 This nourishing, gently spiced vegan yellow split-pea soup is a meal in a bowl, ideal for filling up the family. Each serving provides 321 kcal, 11.5g protein, 28g carbohydrate (of which 3.5g sugars), 17g fat (of which 10g saturates), 4.5g fibre and 0.6g salt. 2 tbsp vegetable oil2 tsp cumin seeds2 tsp black mustard seeds1 brown onion, finely chopped1 thumb-sized piece fresh ginger, finely grated, or ¼ tsp ground ginger4 garlic cloves, crushed2 tsp garam masala1 tsp ground turmeric½ tsp chilli powder250g/9oz dried yellow split peas½ vegetable stock cube400ml tin coconut milk (or 100ml/3½fl oz creamed coconut mixed with 300ml/½ pint boiling water)a few handfuls of greens (such as shredded kale or swiss chard, kalettes, baby spinach or frozen spinach)salt 2 tbsp vegetable oil 2 tsp cumin seeds 2 tsp black mustard seeds 1 brown onion, finely chopped 1 thumb-sized piece fresh ginger, finely grated, or ¼ tsp ground ginger 4 garlic cloves, crushed 2 tsp garam masala 1 tsp ground turmeric ½ tsp chilli powder 250g/9oz dried yellow split peas ½ vegetable stock cube 400ml tin coconut milk (or 100ml/3½fl oz creamed coconut mixed with 300ml/½ pint boiling water) a few handfuls of greens (such as shredded kale or swiss chard, kalettes, baby spinach or frozen spinach) salt Method Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Recipe tips Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained. Reduce the amount of water to 700ml/1¼ pints. Simmer for only 20 minutes before stirring in the coconut milk. If you don't have a stock cube, leave it out. If you don't have many spices, they can be replaced with a couple of teaspoons of mild curry powder. If replacing, add this when you fry the onion.