Name: Easy Moroccan Split Pea Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Moroccan
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 cup finely chopped yellow onion; 2 medium carrots, thinly sliced; 1/2 cup finely chopped celery; 2 cloves garlic, minced; 1 tsp. ground turmeric; 1/2 tsp. garam masala (or ground cardamom); 1/2 tsp. smoked paprika; 4 sprigs fresh thyme; 1 bay leaf; 1 cup dry green or yellow split peas; 4 cups vegetable broth; 1/2 tsp. sea salt; 1/2 tsp. black pepper; 2 Tbsp. raisins; Optional garnishes: sourdough croutons, unsweetened toasted coconut flakes, dehydrated shiitake mushrooms

Description

Easy Moroccan Split Pea Soup with anti-inflammatory spices and protein-rich legumes is healthy comfort food at its finest. This nourishing soup is weeknight-approved, freezer-friendly, and sure to become a favorite.

Ingredients

Scale

2 Tbsp. extra-virgin olive oil
1 cup finely chopped yellow onion
2 medium carrots, thinly sliced
1/2 cup finely chopped celery
2 cloves garlic, minced
1 tsp. ground turmeric
1/2 tsp. garam masala (or ground cardamom)
1/2 tsp. smoked paprika
4 sprigs fresh thyme
1 bay leaf
1 cup dry green or yellow split peas
4 cups vegetable broth
1/2 tsp. sea salt
1/2 tsp. black pepper
2 Tbsp. raisins
Optional garnishes: sourdough croutons, unsweetened toasted coconut flakes, dehydrated shiitake mushrooms

Instructions

Step: Heat oil in a stockpot or Dutch oven over medium-high heat. Add onion, carrots, and celery; cook 8 to 10 minutes until soft.
Step: Add garlic, turmeric, garam masala, and smoked paprika; cook 2 minutes, stirring often, until fragrant.
Step: Stir in thyme, bay leaf, and split peas; stir well to coat.
Step: Add vegetable broth, salt, and pepper. Bring to a boil, reduce heat, and simmer covered for 50 to 60 minutes until creamy.
Step: Remove thyme stems and bay leaf, stir in raisins, and serve.
Step: For Instant Pot: Sauté vegetables, garlic, and spices in the pot, stir in remaining ingredients, seal and cook at high pressure for 12 minutes, then manually release pressure.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Soup
Method: Stovetop or Instant Pot
Cuisine: Moroccan

Nutrition

Serving Size: 1.5 cups
Calories: 232 kcal
Sugar: 6 g
Sodium: 825 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 9 g
Protein: 13 g
Cholesterol: 0 mg

Keywords: Moroccan, split pea soup, vegan, gluten-free, healthy, soup, Instant Pot