Split Pea Soup with Moroccan Chilli Drizzle

A warming, nourishing soup with a subtle smoky kick. Creamy split peas are blended with sweet vegetables, then finished with a spiced chilli drizzle and crunchy toppings for added texture and flavour. A simple, heart-healthy option that’s perfect for batch cooking and cosy evenings.

VEGETARIAN FOOD WASTE TIP PREP & COOK: 1 hour

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Ingredients

Serves 4

1 tbsp oil

1 large onion, roughly chopped

1 large carrot, diced

2 x very low salt vegetable stock cubes

300g yellow split peas

½ tsp LoSalt®

½ tsp smoked paprika

Pinch chipotle chilli flakes

½ tsp black sesame seeds

15g walnuts, chopped

¼ x 25g pack coriander, chopped

Nutritional Information

Energy (kcal): 91, Protein: 4.3g, Fat: 2.6g, Sat Fat: 0.4g, Carbs: 12g, Sugar: 1.9g, Fibre: 0.8g, Salt: 0.13g

Instructions

Heat half the oil in a large saucepan and fry the onion and carrot for 4-5 minutes.
Dissolve the stock cubes in 1.5 litres boiling water and add to the pan with the split peas and LoSalt, cover and simmer for 45 minutes until tender. Using a handheld blender, blitz to give a coarse puree.
Blend the remaining oil with the spices, sesame seeds and walnuts, sprinkle over the soup with coriander to serve.