Autumn Recipes : Moroccan Kale & Split Pea Soup
Seasonal, nutritious and wonderful warming, this hearty soup will help take the chill out of autumn and winter days. And like most soups it’s even better the next day. See top tip below to create a hearty Moroccan seafood casserole with leftover soup!
150 grams split peas (soak overnight) or brown / green lentils (no soaking required)
800 -1000 ml homemade chicken or vegetable stock (add ½-1 stock cube if necessary)
300-400 grams medium onions (2) finely diced
120 grams celery sticks (2) finely diced
10 grams garlic cloves (3) finely chopped
3 grams (1 small teaspoon) ground cinnamon
8 grams (2 teaspoons) freshly ground cumin
3 grams (1 teaspoon) paprika
3 grams turmeric
3-4 chopped tomatoes
80-100 grams kale, spinach or chard, shredded
1 teaspoon harissa (I use Belazu rose harissa)
15 grams fresh dill, chopped
15 grams fresh parsley, chopped
25 grams fresh coriander, chopped
1 tablespoon lemon juice
To garnish: lemon zest, coriander leaves, lemon wedges
Rye sourdough bread (optional)
1. Fry the onion and celery in a little oil until softened and translucent, then add garlic and continue cooking for 1 minute. Add spices and cook for a further 1-2 minutes before adding chopped tomatoes, split peas & stock. Simmer 30-40 minutes; remove any scum appearing on the surface towards the end of the cooking process. Add the kale and harissa, simmer for another 5 minutes and add fresh herbs & lemon juice.
2. Serve in warm bowls garnished with lemon zest and coriander leaves with lemon wedges on the side. Make sure to squeeze a little of the lemon into your soup before eating. A dollop of natural yoghurt goes well with this soup.
Top Tip: Turn this soup in to a funky seafood casserole by adding a little of any variety of fish 5 minutes before removing from heat: try prawns, diced monkfish or mussels, and a little more stock if necesary, to create a hearty moroccan seafood casserole.