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Moroccan Pea Soup

Moroccan Pea Soup 74

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.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


1. Put all but salt/pepper to boil in a wide heavy pot. 

2. Reduce the heat to medium and simmer, covered, about 1 hour. 

3. Add salt and pepper to taste. Cream with an immersion blender. Adjust texture and seasonings.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine