- 100 g almonds
- 100 g split peas, remove any discoloured ones
- 1 onion
- 20 g ginger
- 2 cloves garlic
- 1 teaspoon fennel seeds
- half teaspoon cumin
- 1 teaspoon garam masala
- half teaspoon Ground Chilli
- 30 g coconut oil
- 2.5 tablespoon stock paste
- .7 litre water
- 540 g coconut milk
- 200 g Silverbeat, washed and dried. Can use thawed from freezer.
- natural yoghurt, to serve
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place almonds, split peas and fennel in to bowl - 10 sec, spd 9. Set aside.
Place onion, garlic, ginger and spices in to bowl - 3 sec, spd 9. Scrap down sides.
Add coconut oil and saute - 3 min, spd 1.
Add reserved almond/split pea mix, water and coconut milk and stock paste.Cook - 20 min, 100 degrees, spd 3.
Place silverbeat in to veroma dish, place on TM - 10 min, veroma, spd 2.5.
Put cooked silverbeat in to bowl and blend - 30 sec, spd 5 gradually increasing to spd 8.
Serve with a dollop of yoghurt
Accessories you need
This may seem an unlikely combination, but don't be fooled. It's amazing.
Should you not enjoy silverbeet
, try broccolini.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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