Split pea soup with spicy moroccan drizzle

Split pea soup with spicy moroccan drizzle

This works well as a light lunch or supper that is low in saturated fat and a good source of fibre.

Total time: 0:50
Prep: 0:10
Cook: 0:40
Level: Easy
Serves: 4 people


  • 225 g. dried split yellow peas
  • half of a vegetable stock cube
  • 1 onion, chopped
  • 2 tbsp. cold-pressed rapeseed oil
  • 1 tsp. ground cumin
  • half tsp. hot chilli powder
  • 1 tbsp. chopped coriander


  1. Place the peas, stock cube, onion and 1 liter of water in a large frying pan and bring to the boil.
  2. Cover and gently simmer for 40 minutes.
  3. Meanwhile, mix the oil with the spices and herbs for the Moroccan drizzle
  4. puree the soup with a hand blender until smooth.
  5. Serve with a drizzle of the Moroccan oil.
Try using sweet smoked paprika instead of chilli powder for a less spicy flavour.

  • Kcals: 237
  • Fat: 26g
  • Salt: 0.1g