Pea, Parsnip, Lime & Coconut Soup

Method

1. Over a medium heat, pour a generous few glugs of olive oil into a heavy-bottomed pan. Add the coriander seeds, letting them sizzle for a minute before adding the shallots, garlic, chillies and ginger. Fry for a couple of minutes more before adding the leeks and a big pinch of salt. Cook until the leeks are soft and starting to melt, stirring often so that the bottom doesn’t catch.
2. Add the lentils or flamingo peas, parsnips, turmeric, lime leaves and lime zest. Mix well and then pour in the coconut milk along with 1 litre of water.
3. Bring to the boil, reduce to a simmer and cook until the lentils or peas are creamy and the parsnips are soft, stirring every now and again. Turn off the heat and allow the soup to cool a little.
4. Purée the soup to a smooth consistency using a food mill or hand blender. If you’re using a hand blender, just remember to remove the lime leaves first.
5. Add a splash of tamari or soy sauce, a squeeze of lime juice, mix well and have a taste.
6. Once you’re happy with the flavour, ladle into bowls and top with chilli flakes (if using), some toasted seeds and a drizzle of your best extra virgin olive oil.