Silverbeet, coconut and split pea soup
1.5 tbsp olive oil
2 cloves garlic, crushed
3cm piece of root ginger, grated
1.5 tsp each of turmeric, garam masala, ground coriander
Bunch of silverbeet, either brightlights or green, chopped - include the stems
2 cups yellow split peas
6 cups stock (or water)
1 cup coconut cream
Juice of 1 lemon
Heat olive oil in a heavy pot. Fry the onion, garlic and ginger with a pinch of salt, until the onion is golden.
Add spices, then silverbeet stems. Cook for five minutes, stirring from time-to time, then add half of the silverbeet leaves, split peas and the stock.
Simmer for 45-55 minutes stirring from time-to-time so it doesn't catch on the bottom.
When the split peas are soft, add the remaining silverbeet leaves, stir, then remove from heat. Add 3/4 of the coconut cream, and blend til smooth with a stick blender.
Return to the heat and taste for seasoning. Add a squeeze of lemon juice, and serve hot with a drizzle of remaining coconut cream. Yum!