Authentic Moroccan Mint and Pea Soup for a Refreshing Starter

Introduction:

Indulge in the revitalizing allure of Authentic Moroccan Mint and Pea Soup, a culinary treasure that tantalizes the senses and sets the perfect stage for your culinary journey. This authentic recipe, sourced directly from the vibrant streets of Morocco, offers a refreshing and aromatic starter that will leave you craving for more. Experience the harmony of harmonious flavors, where the invigorating freshness of mint seamlessly intertwines with the delicate sweetness of peas, creating a symphony of taste that will transport you to the heart of Morocco.

Ingredients:

• 1 cup dried green split peas, sorted and rinsed
• 6 cups low-sodium chicken or vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 bunch fresh mint, leaves only
• 1/2 cup plain Greek yogurt, for serving

Steps:

1. Prepare the peas: In a medium saucepan, combine the split peas, broth, onion, garlic, cumin, turmeric, thyme, and black pepper. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer until the peas are tender and the broth has been absorbed, about 45-60 minutes.

2. Puree the soup: Remove from heat and let cool slightly. Using an immersion blender or a regular blender in batches, puree the soup until smooth.

3. Season and finish: Stir in the chopped mint leaves. Taste and season with additional salt and pepper as needed.

4. Serve chilled: Refrigerate the soup for at least 2 hours, or overnight, to allow the flavors to meld. Serve chilled, garnished with a dollop of Greek yogurt.

Tips:

• For a creamier soup, blend in a little extra broth or water while pureeing.
• Add a squeeze of lemon juice to brighten the flavors.
• Top with toasted pine nuts or almonds for added texture.
• Serve with warm Moroccan bread for a complete meal experience.

FAQ:

• Can I use frozen peas instead of dried peas? Yes, you can use 1 (10-ounce) package of frozen peas. Add them to the soup in the last 10 minutes of cooking.

• Can I make this soup ahead of time? Yes, this soup can be made up to 3 days in advance. Simply store it in an airtight container in the refrigerator. When ready to serve, reheat over medium heat or in the microwave.

• What can I serve with this soup? This soup pairs well with a variety of Moroccan dishes, such as couscous, tagine, or kebabs. It can also be served as a light lunch or snack.