The flavours of this soup are delicate yet complex. It is soothing, healthy, fresh and nourishing. Most of the time is spent soaking and rinsing the peas.
Moroccan Split Pea Soup
- Yellow Split Peas (soak at least 4 hours, rinse until water is clear)
- Onions
- Garlic
- Carrots
- Peas
- Harissa spice
- Coconut Oil or butter
- Vegetable stock/water
- Honey
- Lemon juice
- Spinach
- Mint
Sauté onions in coconut oil until translucent, add garlic sauté another minute. Add harissa spices, stir to combine, then add split peas and mix really well. Add vegetable stock and lid, turn burner to low and simmer for 30 mins.
After peas are cooked: Add fresh lemon juice and honey and adjust spices. (Optional: Use blender on 3/4 of mixture to make creamy paste) Add fresh carrots and peas, simmer a few minutes until soften. Ladle into bowls with fresh spinach (cut in ribbons) and 1 tsp. of chopped fresh mint. Stir and enjoy!
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