Split pea soup with spicy Moroccan drizzle

A delightful light lunch or supper that is low in saturated fat, a good source of fibre and cheap to make.

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 225g dried split yellow peas
• 1/2 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

What you do:

1. Place the peas, stock cube, onion and 1 litre of water in a large pan and bring to the boil. Cover and gently simmer for 40 minutes.
2. Meanwhile, mix the oil with the spices and herbs for the Moroccan drizzle.
3. Puree the soup with a hand blender until smooth. Serve with a drizzle of the Moroccan oil.

Cook's tip:

Try using sweet smoked paprika instead of chilli powder for a less spicy flavour.

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