Ingredients
1 tbsp extra virgin olive oil
1 onion, chopped (approx. 180g)
3 sticks celery, finely chopped (approx. 110g)
3 garlic cloves, sliced (approx. 12g)
400g peas, frozen
150g baby spinach leaves
1 x 400g tin of haricot beans or other
white beans, drained
5g mint leaves, or more to taste
850ml vegetable stock, hot
Coconut ‘ham’:
30g coconut flakes
1 tsp extra virgin olive oil
1⁄2 tsp smoked paprika
1⁄4 tsp garlic powder
To serve (optional):
100g live thick yoghurt
4 slices of wheaten bread (page 176),
or crusty bread of choice
Method
Step 1:
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a small oven tray with non-stick baking paper.
Step 2:
Heat 1 tbsp of olive oil in a large saucepan and add the onion, celery and garlic. Cook on a low-medium heat for 5 or so minutes until softening but not browning. This helps to bring out the natural sweetness of the vegs.
Step 3:
While the vegs are sweating, place the coconut flakes, 1 tsp of olive oil, paprika, garlic powder and a pinch of salt into the lined baking tray and toss until all the coconut is coated. Place the tray in the oven for 3–4 minutes until the coconut is golden brown.
Step 4:
Once the onion and celery have softened, add the peas, spinach, beans, mint leaves and hot stock, and stir to combine everything. Bring to the boil and simmer for a few minutes.
Remove the saucepan from the heat and blitz with a hand blender until it reaches your preferred consistency. Season to taste.
To Serve:
Divide the soup into portions and top with the yoghurt (if using)–use a knife to make yoghurt swirls-and some of the coconut ‘ham’ and crusty bread.
Tip:
For extra-smooth soup, blitz in a high-powered blender for 1–2 minutes before adding the yoghurt and serving.
Storage:
The soup can be kept in the fridge for up to 3 days, or frozen for up to 1 month.
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