Split pea soup with spicy Moroccan drizzle

Split pea soup with spicy Moroccan drizzle


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About this recipe: A healthy split pea soup that is low in saturated fat, a good source of fibre and cheap to make. This soup is made with rapeseed oil, sometimes labelled as vegetable oil, which may help maintain healthy cholesterol levels.

Serves: 4 

  • 225g dried split yellow peas
  • 1/2 vegetable stock cube
  • 1 onion, chopped
  • 1 litre water
  • 2 tablespoons cold-pressed rapeseed oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chilli powder
  • 1 tablespoon chopped fresh coriander

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Place the peas, stock cube, onion and water in a large pan and bring to the boil. Cover and gently simmer for 40 minutes.
  2. Meanwhile, mix the oil with the spices and herbs for the Moroccan drizzle.
  3. Puree the soup with a hand blender until smooth. Serve with a drizzle of the Moroccan oil.


Try using sweet smoked paprika instead of chilli powder for a mild flavour.

See it on my blog

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