A model of Moroccan food simplicity. Another soup that costs pennies, takes minutes, and tastes like a million bucks. Vegetarian without even trying, and so much richer than the sum of its plebeian parts.
Moroccan Pea Soup
Servings
8 Servings
Ingredients
- 2 large onions quartered
- 8 ribs of celery peeled and cut in large chunks
- 3 large carrots cut in large chunks
- 1 pound bag green or yellow split peas picked over and rinsed
- 1 large bunch flat parsley stems and leaves
- 1 bunch cilantro stems cut off
- 1/3 cup olive oil
- 1 teaspoon turmeric
- 12 cups water
- Salt and pepper to taste
Instructions
- Put all but salt/pepper to boil in a wide heavy pot.
- Reduce the heat to medium and simmer, covered, about 1 hour.
- Add salt and pepper to taste. Cream with an immersion blender. Adjust texture and seasonings.
The ingredient list says a bunch of parsley and a bunch of cilantro. It does not say whether to leave the bunch hole or chopped and I am presuming the bunches are left hole and removed before completing the recipe. Is this correct? Perhaps the recipe instructions need modifying? I look forward to your answer before I make this soup. Thanks.
It says to cut the stems and just to include the leaves but you don’t need to chop them since it all gets pureed in the end, but it might easier to just do a quick chop.
If you are in Israel remember to slice open your onion, if it a loosely composed, take it apart & soak in soapy water for 3 minutes. Pick up each leaf and wash off to make sure there are no bugs or thrips are clinging. You also have to check & wash parsley for this vegetable also gets insect infestation.
Yes, but you can save some for garnish
Do I blend all the greens too?
Bring to a boil, then simmer???
Yup