Moroccan Split Pea Soup
On this 28 degree day, I decided a North African soup with a bit of comfort and soul would warm up my bones. The roasted sweet potatoes made this soup hearty. The chopped-up raisins added a touch of sweet (I would have used dates, but raisins were still good). The pistachios atop gave a rich, nutty burst of crunch – I’m obsessed with the crunch element! The soup has a well-developed chocolaty color from the spices, lending a gorgeous background to the green and orange. It’s a winter winner!Getting ready to take over a hot bowl of this Moroccan Split Pea & Roasted Sweet Potato Soup for Ellen… Hope she likes it as much as I did!
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Total Time: 35-40 minutes
- Serves: 4
Roasted Sweet Potato Soup Ingredients
- 50 grams of split peas
- 1 sweet potato, cut in bite-sized pieces
- 1 shallot, finely chopped
- 3 garlic cloves, chopped
- Salt
- Cracked black pepper
- 1 Tbsp ras el hanout
- Handful of raisins (or dates), chopped
- 3 cups chicken stock
- 2.5 cups water
- Olive oil
- Handful of pistachios, shelled
Sweet Potato Soup Preparation
- Toss sweet potatoes in extra virgin olive oil with salt (to taste) and cracked black pepper (to taste). Roast at 400 degrees for 20-25 minutes.
- While the sweet potatoes are roasting, fry shallots in 2.5 Tbsp of olive oil until golden brown.
- Add garlic and salt (to taste) and fry until garlic is cooked through. Add split peas followed by ras el hanout and fry until spices becomes fragrant.
- Add chopped raisins/dates, chicken stock and water.
- Bring to a boil, then cover and simmer for 25 minutes.
- Mix in roasted sweet potatoes. Top with pistachios.
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