Ingredients (14)
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 long green chilli, seeded, finely chopped
- 1 tbsp finely grated ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cardamom
- 1/2 cup (100g) green split peas
- 1/2 cup (100g) yellow split peas
- 1/4 cup (50g) basmati rice, rinsed, drained
- 2 tomatoes, finely chopped
- 4 cups (1L) salt-reduced chicken or vegetable stock
- 400ml can coconut milk
Method
- Step 1 Heat the oil in a large saucepan over medium heat. Add the onion, chilli and ginger. Cook, stirring, for 5 mins or until onion softens. Add coriander, cumin, turmeric and cardamom and cook, stirring, for 1 min or until aromatic.
- Step 2 Add combined split peas, rice, tomato and stock. Bring to the boil. Reduce heat to low. Cook, partially covered, stirring occasionally, for 40 mins or until split peas are very tender. Remove from heat.
- Step 3 Use a stick blender to carefully blend the soup until almost smooth. Stir in 350ml of the coconut milk. Season.
- Step 4 Ladle among serving bowls. Drizzle with remaining coconut milk.