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Indian-spiced mixed pea and coconut soup

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Filled with spices, this Indian-style mixed pea and coconut soup makes for a creamy and delicious meal. Give this warming dish a go this week, it's sure to hit the spot.

  • Serves4
  • Cook time50 minutes
  • Prep time15 minutes
Indian-spiced mixed pea and coconut soup

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 tbs finely grated ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • 1/2 cup (100g) green split peas
  • 1/2 cup (100g) yellow split peas
  • 1/4 cup (50g) basmati rice, rinsed, drained
  • 2 tomatoes, finely chopped
  • 4 cups (1L) salt-reduced chicken stock
  • 400ml can coconut milk

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Method

  1. Step 1

    Heat the oil in a large saucepan over medium heat. Add the onion, chilli and ginger. Cook, stirring, for 5 mins or until onion softens. Add coriander, cumin, turmeric and cardamom and cook, stirring, for 1 min or until aromatic.
  2. Step 2

    Add combined split peas, rice, tomato and stock. Bring to the boil. Reduce heat to low. Cook, partially covered, stirring occasionally, for 40 mins or until split peas are very tender. Remove from heat.
  3. Step 3

    Use a stick blender to carefully blend the soup until almost smooth. Stir in 350ml of the coconut milk. Season.
  4. Step 4

    Ladle among serving bowls. Drizzle with remaining coconut milk.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip:
You can substitute salt-reduced chicken for vegetable stock.

Indian-spiced mixed pea and coconut soup

Indian-spiced mixed pea and coconut soup
  • Serves4
  • Cook time50 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 tbs finely grated ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • 1/2 cup (100g) green split peas
  • 1/2 cup (100g) yellow split peas
  • 1/4 cup (50g) basmati rice, rinsed, drained
  • 2 tomatoes, finely chopped
  • 4 cups (1L) salt-reduced chicken stock
  • 400ml can coconut milk
    Description

    Filled with spices, this Indian-style mixed pea and coconut soup makes for a creamy and delicious meal. Give this warming dish a go this week, it's sure to hit the spot.

    Method
    1. Step 1

      Heat the oil in a large saucepan over medium heat. Add the onion, chilli and ginger. Cook, stirring, for 5 mins or until onion softens. Add coriander, cumin, turmeric and cardamom and cook, stirring, for 1 min or until aromatic.
    2. Step 2

      Add combined split peas, rice, tomato and stock. Bring to the boil. Reduce heat to low. Cook, partially covered, stirring occasionally, for 40 mins or until split peas are very tender. Remove from heat.
    3. Step 3

      Use a stick blender to carefully blend the soup until almost smooth. Stir in 350ml of the coconut milk. Season.
    4. Step 4

      Ladle among serving bowls. Drizzle with remaining coconut milk.