FAMILY: EAT YOUR GREENS

Simple but vibrant veggie recipes to get your children cooking

- JENNY CHANDLER

Green pea & coconut soup

This is quick to prepare, particularly if you’re using frozen peas. If you’re podding fresh ones, you can make a tasty vegetable stock by boiling the pea pods with a few onion skins.

SERVES 4 PREP 10 mins COOK 15 mins EASY V

2 tbsp coconut or cold-pressed rapeseed oil

5 spring onions, sliced

2 garlic cloves, crushed

3cm piece fresh ginger, finely chopped or grated

small bunch of fresh coriander, stalks chopped and leaves separated

600g peas (fresh or frozen)

500ml vegetable stock (made using one stock cube)

400g can coconut milk

1 unwaxed lime, zested and juiced drizzle of extra-virgin olive oil

1 Heat the oil in a large saucepan over a low heat. Add the spring onions, garlic, ginger and 1 tbsp of the chopped coriander stalks and gently fry for about 4-5 mins until aromatic.

2 Add the peas and vegetable stock to the pan and cook until the peas are tender – frozen will take about 2 mins; fresh peas should be ready in 5 mins.

3 Remove the pan from the heat and set aside a spoonful of peas to use as a garnish later. Use a hand blender to whizz the mixture until smooth.

4 Shake the can of coconut milk and pour it in, leaving a spoonful or so in the bottom of the can, then add most of the coriander leaves, keeping a few back to serve. Put the soup back on a low heat and warm it through, then add the lime zest and juice, and season to taste. 5 Serve topped with the reserved peas, a splash of the coconut milk from the can, a drizzle of olive oil and the remaining coriander leaves.