Split Pea Soup with Moroccan Chilli Drizzle

Allow the soup to cool completely and divide into 4 containers ready to freeze, simply defrost and reheat, adding a little extra water if required.  Great to make the soup the day before.

INGREDIENTS

• 1 tbsp oil
• 1 large onion, roughly chopped
• 1 large carrot, diced
• 2 x very low salt vegetable stock cubes
• 300g yellow split peas
• ½ tsp LoSalt
• ½ tsp smoked paprika
• Pinch chipotle chilli flakes
• ½ tsp black sesame seeds
• 15g walnuts, chopped
• ¼ x 25g pack coriander, chopped

METHOD

1. Heat half the oil in a large saucepan and fry the onion and carrot for 4-5 minutes.
2. Dissolve the stock cubes in 1.5 litres boiling water and add to the pan with the split peas and LoSalt, cover and simmer for 45 minutes until tender. Using a handheld blender, blitz to give a coarse puree.
3. Blend the remaining oil with the spices, sesame seeds and walnuts, sprinkle over the soup with coriander to serve.