So I admit that there’s only a small ingredient in this recipe beginning with J (Jerk sauce). However the recipe this week is particularly appealing for several reasons: it’s hearty and warming, requires minimal effort AND there is only one pan for washing up. You can’t ask for better than that. It’s also vegetarian friendly.
Preparation time: 15 minutes
Cooking time: 1 hour
- 2 tbsp vegetable oil
- 1 large onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 Scotch Bonnet chilli
- 125g yellow split peas, rinsed and drained
- 2 tsp chopped thyme, plus extra to sprinkle (dried will suffice if thats all you have in).
- 800ml vegetable stock
- 260g sweetcorn
- 1 can (160ml) coconut cream
- 400g sweet potato, scrubbed and cut into 1cm diced pieces
- 2 tsp Jerk paste
- In a large saucepan gently fry the chopped onion for 5 minutes or so to soften. Add a pinch of salt to reduce the chances of it burning. Add the chopped garlic and fry for 2 minutes.
- Make a slit in the chilli (to allow some of the heat and flavour to escape) and add to the pan with the split peas, thyme and stock. Be careful to wash your hands after handling the Scotch Bonnet – it’s hot!
- Bring the pan to a simmer, cover and cook very gently for 35 minutes or until the peas are very tender (you should be able to mash them against the side of the pan).
- Lift out the chilli and discard. Blend the soup using a stick blender or in a food processor until smooth.
- Reserve 2 tbsp of the coconut cream and then add the rest to the pan with the sweetcorn, sweet potato and jerk paste. Cook over a low-medium, covered with a lid, for a further 20 minutes until the sweet potato is tender.
- To serve, ladle into bowls, drizzle with the reserved coconut and scatter with extra thyme.