Pea potato soup

1. Add the washed and diced vegetables to a baking tray, drizzle with oil, salt, pepper, and garlic powder, and roast for 20-25 minutes until golden. 
2. Meanwhile, add the shallots, diced potatoes (leave some over to roast in olive oil and garlic salt), split peas, veggie stock cube, spices, and water into a large cast-iron pot. Bring to a simmer and let it cook on medium until the peas and potatoes have softened. 
3. Once soft, add in the roast veggies, coconut milk, and let it simmer for another 10-15 minutes. 
4. Let it cool, add to a blender with 2-3 cups baby spinach and more water if needed. Blend until smooth. 
5. Serve with the rice paper bacon, toasted potatoes, fresh cooked peas, dill, coconut cream or milk, and a crack of black pepper!

Rice paper bacon 

1. Mix the sauce ingredients, layer the two rice paper sheets on to each other and slice into strips, dip into the marinade and place on a parchment paper-lined baking tray. 
2. Bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy. Let it cool. Store in a dry container in the fridge for future use.