Green pea & coconut soup, p50
photographs KIRSTY YOUNG
There’s no doubt about it – the more children engage with food, the more adventurous they become. These recipes will get them into the kitchen to learn new skills and have fun, while creating healthy eating habits to last a lifetime.
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.