Instructions

1. Finely chop the onion and garlic.
2. Peel then dice the sweet potatoes and carrots.
3. Heat some oil in a large pot, then sauté the onion and garlic for 5 minutes. Add the carrot and sweet potato pieces. Stir for a minute, then add the split peas and spices and stir again for a minute or so to coat well.
4. Add the tomatoes, passata, stock-pot and enough water to cover well. Add the bay leaf and cinnamon stick then bring to the boil.
5. Cover, turn down the heat and gently simmer for 30 minutes or until tender. Take out the cinnamon and bay leaf, add some coriander leaves, and pulse with a stick blender until you get a textured, creamy soup.
6. Add the green beans or peas and bring to the boil. Cook for 3-5 minutes, then serve with coriander leaves scattered on the top.