Nothing calls for a warm delicious soup other than a lazy and cold day. I have to say that I’m a big fan of warm starchy soups that are quick and take less effort to make and you’re ready to go! When I’m in the mood for a warm soup I usually bias towards starchy veggie soups like this Moroccan split pea soup!
This split peas soup is a Moroccan classic, I bit I can’t name one person that doesn’t like it. I remember when we had family road trips back in the days, we would pull over for a food break and this soup will be our first menu choice. This classic split pea soup is a simple and humble one made with the simplest ingredients, available and affordable for everyone!
Split peas are a great source of protein and fiber, especially if you are looking for a plant-based source. 100 grams of green split peas serve around 25 grams and 26 grams of dietary fiber. For this reason, split peas are great to implement in your diet to cover up your protein needs.
Another thing I absolutely love about this recipe is it’s meal prep friendly! You can make a tremendous amount of it and store it in the freezer. It will stay fresh up to three months and it’s super easy to reheat.
Tips and Tricks
If you like your soup with a light consistency, you can add more water while cooking and leave it on the stove for approximately 5 minutes after you have blended the peas.
Storage and Reheating Tips
Store in the soup in individual jars or containers for single use. For a family sized portions, store in large containers. You can reheat this recipe by using the microwave or the stove. When reheating, add half a cup of warm or boiled water to help the frozen soup dissolve and melt in no time.
Moroccan Split Peas Soup
- 500 grams Green split peas (2 US cup and a half)
- 2 big-sized garlic cloves lightly crushed
- 2 tbsp olive oil extra virgin
- 1 tsp Cumin freshly ground
- 1 tsp red pepper flakes
- 1/2 tsp salt
- Olive oil and cumin for drizzling
- In a pressure cooker, add split peas, garlic cloves (crushed), and pre boiled water (Cover the peas with at least 5 inches of water). Cover and cook on medium heat for 15 to 20 minutes or until the peas are soft and starchy and the water has reduced.
- After the peas have cooked, bring your handy blender and blend the peas until you reach a smooth and soup like consistency.
- Transfer the soup to a regular pot. Add 2 tablespoons of olive oil, 1 teaspoon of cumin, and salt as desired. Cook for an additional 10 minutes or until the soup's consistency gets thicker.
- Serve hot. Add a drizzle of olive oil and a sprinkle of cumin (the more the better!) or chili powder for extra flavor and bon appétit!