Moroccan split pea soup with herb flat bread

Moroccan split pea soup with herb flat bread


Moroccan split pea soup
Herb flat bread


1.Preheat oven to hot, 200°C (180°C fan-forced).
2.In a large pot, heat oil over a medium heat. Add onion, garlic, ginger and spices; cook 5 minutes, until softened.
3.Add split peas and stock; cook 25 minutes, or until peas are soft.
4.Place two-thirds of soup into a blender; blend until smooth. Return to pan and combine with remaining pea mixture. Season with salt and pepper.
5.Meanwhile, to make herb flat bread, place butter into a medium bowl. Add garlic, lemon and herbs. Season; mix well to combine. Spread butter over bread. Bake in oven 5-10 minutes; cut into large pieces.
6.Divide soup among serving bowls; top with yoghurt and paprika. Serve with herb flat bread.

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