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Split pea soup served in a gold bowl with a black spoon
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Easy Moroccan Split Pea Soup

Easy Moroccan Split Pea Soup with anti-inflammatory spices and protein-rich legumes is healthy comfort food at its finest. This nourishing soup is weeknight-approved, freezer-friendly, and sure to become a favorite. Vegan, gluten free, and easily made stovetop or in the Instant Pot.
Course Soup
Cuisine middle eastern, morrocan
Diet Vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 232kcal

Equipment

  • Stockpot or Dutch oven

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 2 medium carrots, thinly sliced
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 tsp. ground turmeric
  • 1/2 tsp. garam masala (sub ground cardamom)
  • 1/2 tsp. smoked paprika
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup dry green or yellow split peas
  • 4 cups (1 quart) vegetable or chicken broth
  • 1/2 tsp. each sea salt and black pepper
  • 2 Tbsp. raisins

Optional Garnish

  • Homemade or store-bought croutons (I like using sourdough), bacon bits, unsweetened toasted coconut flakes, dehydrated shiitake mushrooms

Instructions

Stovetop Instructions

  • Heat oil in a stockpot or Dutch oven over medium-high heat. Add onion, carrots, and celery; cook 8 to 10 minutes, until soft.
  • Add garlic, turmeric, garam masala, and smoked paprika; cook 2 minutes, stirring often, until the garlic becomes aromatic and spices fragrant. Stir in thyme, bay leaf, and split peas; stir well to fully coat split peas in spices. Add broth and season with salt and pepper. 
  • Bring soup to a boil, reduce heat, and gently simmer, covered, for 50 to 60 minutes. At this point, the split peas should be soft and creamy, but still somewhat intact. If you want the split peas more broken down, continue cooking another 15 minutes. 
  • Remove bare thyme stems and bay leaf from soup, and stir in raisins. Ladle soup into each of four bowls, and garnish with toppings of choice. 

Instant Pot Instructions

  • Set Instant Pot to “Sauté” on medium heat. Pour in oil, then add onion, carrots, and celery. Cook, stirring every few minutes, until vegetables are soft, about 8 to 10 minutes. 
  • Add garlic and spices to onion mixture and stir to combine. Cook until spices are very fragrant, about 1 to 2 minutes. Add thyme, bay leaf, and split peas; stir to coat. Stir in broth and season with salt and pepper. Lock lid and set machine to cook at high pressure for 12 minutes. Manually release pressure. Remove bare thyme stems and bay leaf, stir in raisins, and serve. 

Notes

To Store: Let soup cool to room temperature before placing leftovers in an airtight storage container. Refrigerate leftover soup for up to 5 days.
To Reheat: Gently rewarm soup in a small soup pan on the stove over medium heat until hot. You can also reheat individual portions of soup in the microwave, stopping to stir every 30 to 45 seconds. 
To Freeze: Store soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1.5cups | Calories: 232kcal | Carbohydrates: 33g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 825mg | Fiber: 9g | Sugar: 6g