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Split pea soup with spicy Moroccan drizzle

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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Rapeseed Oil Benefits

Rapeseed Oil Benefits

Rapeseed oil is produced from the oilseed rape plant. The versatility of this healthy oil is recognised by chefs, who value its taste, cooking performance and health benefits. Because of its low content of saturated fat and high content of monounsaturated and polyunsaturated fats, rapeseed oil is commonly used in cooking and in salad oils, salad dressings, mayonnaise, fats and margarine.

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