Corn and split pea chowder

• dried yellow split peas↗200g g
• celery stalks↗3

  (about 160g), sliced

• thyme↗1

  sprig, plus 1 tbsp thyme leaves

• onion↗2

  (350g), halved and sliced

• rapeseed oil↗1 tbsp tbsp
• ginger↗50g g

  finely grated

• red chilies↗2

  seedless, sliced

• garlic cloves↗3

  minced

• large green pepper1

  cut into small pieces

• potato↗1

  (about 215g), peeled, cut into 1–2 cm pieces

• vegetable stock powder↗2 tbsp tbsp
• frozen corn320g g
• coconut yogurt↗150g g

Step-by-step instructions

1. 1

   Add the split peas, celery and a thyme sprig to a medium pot with 1 liter of boiling water, bring to a boil and simmer covered for 25 minutes.

2. 2

   Meanwhile, sauté the onion in oil in a large skillet for 10 minutes. Add ginger, chilies and garlic. Add the pepper and potatoes, pour in ½ liter of boiling water with the stock and the remaining thyme. Add the split pea and corn mixture, bring to a boil, then cover and simmer for 30–35 minutes until the vegetables are tender.

3. 3

   Remove the thyme sprig. Scoop out a third of the vegetables and puree the rest in the pot using an immersion blender (or potato masher). Return the vegetables to the pot, stir in the yogurt and mix well. If you follow our Healthy Eating Plan, eat two servings now, and chill the rest in the fridge for another day. Store in the refrigerator for up to three days.