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Moroccan Pea Soup

Split pea soup with cumin, coriander garnished with yoghurt and paprika

Moroccan Pea Soup


1 Tblsp Olive Oil
1 Onion, finely chopped
1 Clove Garlic, finely chopped
2cm Piece Fresh Ginger, peeled and grated
2 Tsp Ground Cumin
2 Tsp Ground Coriander
Tsp Cayenne Pepper
1 Cup Yellow Split Peas
1.5 Litres Water or Stock
Salt and Pepper to taste
Natural Yoghurt and Paprika as garnish


  1. In a large pot, heat oil over a medium heat. Add onion, garlic, ginger and spices and cook for 5 minutes until softened.
  2. Add split peas and stock, cook for 25 minutes or until peas are soft. Place two thirds of the soup into a blender and blend until smooth, return to pan and combine with remaining pea mixture. Season with salt and pepper.
  3. Garnish with yoghurt, sprinkle with paprika and serve with pita bread.

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