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Spiced Split Pea Soup with Apple & Coconut

Spiced Split Pea Soup with Apple & Coconut is light and refreshing. A spicy, crunchy topping of fried potato sticks gives perfect textural contrast. Before starting, please read the Recipe Notes at the bottom of this recipe.
Course Soup, Starter, Lunch, Light Meal
Cuisine Indian
Keyword soup, Split Pea Soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 1 tbsp coconut oil
  • 1 medium onion roughly chopped
  • 4 cloves garlic finely chopped
  • 2 cm ginger root finely grated or chopped
  • 1-3 hot chillies finely chopped
  • 1 large cooking apple peeled, cored, roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp garam masala
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground turmeric
  • 0.5 tsp black pepper
  • 150 g split peas, green or yellow soaked in boiling water for 5 hours
  • 30 g desiccated coconut
  • 1 litre low salt vegetable stock or just water
  • to taste salt

To Serve:

  • 4 tbsp coriander leaf roughly chopped
  • 4 tbsp coconut milk

For the spiced potato matchsticks (optional)

  • oil for deep frying e.g. sunflower oil
  • 1 medium potato peeled then julienned or cut into matchsticks, soaked in cold water
  • to taste ground cumin, chilli, garam masala, sugar & salt

Instructions

  1. To make the soup in an Instant Pot (IP):

    Switch on the IP, put the coconut oil in the inner and press the saute button. When it's hot, add the onion and saute until it's softening (8-10 min). Add the garlic, ginger, chillies and apple and cook for a further 2 minutes, stirring.

    Stir in the spices and cook for 2 minutes (add a little water if they start to stick). Stir in the soaked, drained and refreshed split peas (see Recipe Notes) and the desiccated coconut and saute for 1 minute. Add the stock or water and stir. Press the Keep Warm/Cancel button.

    Lock on the lid, making sure the lever points to 'sealing'. Press the Manual button and, using the + or - button, change the time to 25 minutes. Leave until the time has elapsed and the indicator has counted down to zero. Switch off and leave until the pressure has naturally released. Switch the lever to 'venting' then carefully remove the lid.

    Check if the split peas are very soft and starting to fall apart. If not, cook for a further 5 minutes and repeat. Switch off the IP.

    To make the soup on the stove:

    Put the coconut oil in a large saucepan over a moderate heat. When it's hot,add the onion and saute until it's softening (8-10 min). Add the garlic, ginger, chillies and apple and cook for a further 2 minutes, stirring.

    Stir in the spices and cook for 2 minutes (add a little water if they start to stick). Stir in the soaked, drained and refreshed split peas (see Recipe Notes) and the desiccated coconut and saute for 1 minute. Add the stock or water and stir.

    Put on a lid and bring to the boil. Take down to a simmer and cook gently until the split peas are very soft and starting to fall apart (35-50 min). Take off the heat.

  2. Using a stick blender, puree the soup until smooth. Add more stock for a thinner soup. Taste and season with salt plus more garam masala if needed.

  3. Just before serving, stir in the chopped coriander (reserve a little to scatter over if liked), ladle the soup into bowls and swirl some coconut milk over each one. Top with spiced, fried potato matchsticks and the reserved coriander if liked.

For the spiced potato matchsticks

  1. Heat the oil in a small wok, saucepan or deep fryer.

  2. Drain the soaked potato sticks in a sieve and run fresh tap water through them. Dry thoroughly in a clean tea towel.

  3. When the oil is hot, carefully add the dry potato sticks and cook until browned and crispy. Cook in batches if necessary.

  4. As each batch is cooked, transfer to kitchen towel to drain for a couple of minutes then sprinkle with the spices and salt. Set aside until the soup is ready.

  5. Sprinkle over the soup when serving.

Recipe Notes

  • 5 hours before you want to make the soup, soak the split peas in boiling water. Drain, then run fresh, cold water through them before using in the recipe.
  • If you're going to make the spicy potato matchstick garnish, put the prepared potato in a container of cold water before you start the soup. This will help to get rid of some of the starch.
  • Timings shown are for making the soup on top of the stove. Using a pressure cooker will reduce the cooking time to approximately 45 minutes.