Split pea soup with spicy Moroccan drizzle
55 min
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.
1 person made this
Ingredients
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
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Place the peas, stock cube, onion and water in a large pan and bring to the boil. Cover and gently simmer for 40 minutes.
- Meanwhile, mix the oil with the spices and herbs for the Moroccan drizzle.
- Puree the soup with a hand blender until smooth. Serve with a drizzle of the Moroccan oil.
Tip
Try using sweet smoked paprika instead of chilli powder for a mild flavour.
