Super green pea & ‘ham’ soup

Method

1. Preheat the oven to 200°C/gas mark 6 and line a small oven tray with non-stick baking paper.
2. Heat 1 tbsp of oil in a large saucepan and add the onion, celery and garlic. Cook on a low-medium heat for 5 or so mins until softening but not browning.
3. While the veg is sweating, place the coconut flakes, 1 tsp of oil, paprika, garlic powder and a pinch of salt onto the lined baking tray and toss until all the coconut is coated. Place the tray in the oven for 3–4 mins until the coconut is golden brown.
4. Once the onion and celery have softened, add the peas, spinach, beans, mint leaves and hot stock. Stir to combine everything. Bring to the boil, reduce the heat to simmer for a few mins.
5. Remove the saucepan from the heat and blitz with a hand blender until it reaches your preferred consistency. Season to taste. For extra-smooth soup, blitz in a high-powered blender for 1–2 mins.
6. Divide the soup into portions and top with the yoghurt (if using). Use a knife to make yoghurt swirls. Add some of the coconut ‘ham’ and crusty bread.
7. The soup can be kept in the fridge for up to 3 days, or frozen for up to 1 month.