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Split pea soup with spicy Moroccan drizzle

  • 225g dried split yellow peas
  • 1/2 vegetable stock cube
  • 1 onion, chopped
  • 1 litre water
  • 2 tablespoons cold-pressed rapeseed oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chilli powder
  • 1 tablespoon chopped fresh coriander
  • Place the peas, stock cube, onion and water in a large pan and bring to the boil. Cover and gently simmer for 40 minutes.
  • Meanwhile, mix the oil with the spices and herbs for the Moroccan drizzle.
  • Puree the soup with a hand blender until smooth. Serve with a drizzle of the Moroccan oil.