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Split Pea Soup with Spicy Moroccan Drizzle

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Vegan Friendly

The Moroccan drizzle makes all the difference to this soup - make sure you make it

Split Pea Soup with Spicy Moroccan Drizzle Recipe: Veggie Magazine

Ingredients:

225g dried split yellow peas
1/2 vegan gluten-free vegetable stock cube
1 onion, chopped
2 tbsp cold-pressed rapeseed oil
1 tsp ground cumin
1/2 tsp hot chilli powder
1 tbsp chopped coriander

method:

  • Place the split peas, stock cube, onion and 1lt boiling water in a pan, cover and simmer for 40 mins.
  • Meanwhile, mix the oil with the spices and herbs. Purée the soup until smooth and serve with a drizzle of the Moroccan oil.
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