Name: Corn & split pea chowder
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 200g dried yellow split peas -; 3 celery sticks (about 160g), sliced -; 1 thyme sprig, plus 1 tbsp thyme leaves -; 2 onions (350g), halved and sliced -; 1 tbsp rapeseed oil -; 50g ginger , finely grated -; 2 red chillies , deseeded and sliced -; 3 garlic cloves , chopped -; 1 large green pepper , chopped into small pieces -; 1 potato (about 215g), unpeeled, cut into 1-2cm pieces -; 2 tbsp vegetable bouillon powder -; 320g frozen sweetcorn -; 150g coconut yogurt -

Ingredients for - Corn & split pea chowder

1. 200g dried yellow split peas

2. 3 celery sticks (about 160g), sliced

3. 1 thyme sprig, plus 1 tbsp thyme leaves

4. 2 onions (350g), halved and sliced

5. 1 tbsp rapeseed oil

6. 50g ginger , finely grated

7. 2 red chillies , deseeded and sliced

8. 3 garlic cloves , chopped

9. 1 large green pepper , chopped into small pieces

10. 1 potato (about 215g), unpeeled, cut into 1-2cm pieces

11. 2 tbsp vegetable bouillon powder

12. 320g frozen sweetcorn

13. 150g coconut yogurt

How to cook deliciously - Corn & split pea chowder

1 . Stage

Tip the split peas, celery and thyme sprig into a medium pan with 1 litre of boiling water, bring back to the boil and simmer, covered, for 25 mins.

2 . Stage

Meanwhile, fry the onion in the oil in a large pan for 10 mins. Stir in the ginger, chilli and garlic. Tip in the pepper and potato, and pour in ½ litre boiling water with the bouillon and remaining thyme. Tip in the split pea mixture and corn, bring to the boil, then cover and simmer for 30-35 mins until the veg is tender.

3 . Stage

Remove the thyme sprig. Take out a third of the veg, then purée the rest in the pan with a hand blender (or use a potato masher). Return the veg to the pan with the yogurt, and stir well. If you're following our Healthy Diet Plan, eat two portions now, and cool then chill the rest for another day. Will keep in the fridge for three days.