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.