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Split Pea Soup with Moroccan Flavors

Split Pea Soup with Moroccan Flavors


I would not call this wonderful split pea soup Moroccan.  But it is certainly full of Moroccan flavors.

To me, this dish is perfect for a snowy cold weather. ‘Warm’ spices do their job well – they bring a hint of spiciness to the soup, filling and warming you up.

You can cook a vegetarian version of the dish – the spices will create a richer and “thicker” soup taste.

Mostly for my husband than for myself, I cooked the soup with smoked hock. This small aromatic piece of meat gave a traditional smoky flavor to my soup while the spices brought a new exotic twist to it.

To make the soup a little healthier I replaced starchy potatoes with hearty rutabaga. The soup turned out really delicious: attractive, full of flavors, and really wintery. Yummy!

 split pea soup with spices (14)



one 3-qart pot


       For the stock:

  • 1 lb smoked pork hock (1 hock)
  • 1-2 carrots
  • 1-2 sticks of celery
  • 1 small onion
  • 3 bay leaves
  • 10-15 whole black peppercorns
  • 10-15 whole coriander seeds
  • Salt

For the soup:

  • 1 small onion, cut into small cubes
  • 3 large cloves garlic, minced
  • 2 medium carrots, cut into cubes
  • 2 stalks of celery, chopped with leaves
  • 1 medium rutabaga, cut into cubes
  • 1 – 1 ½ cups split yellow or green peas (for a thicker soup take 1 ½ cups)
  • 1 tsp ground cumin
  • ¼ tsp ground allspice
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • Pinch of cayenne pepper
  • Salt
  • Black pepper
  • Olive oil for cooking (about 1-2 tablespoons)
  • Fresh cilantro



For a vegetarian version use vegetable stock.


For the stock:

Pour cold water (about 4 qt) over all the stock ingredients, bring to a boil over high heat, reduce the heat to very low, cover with the lid and cook for about 45-60 minutes. The meat should fall apart of the bone.

Transfer the pork hock onto a cutting board, slightly cool, and cut the meat into small pieces.


For the soup:

In a pot, heat the olive oil, add the onion and cook it for 5 minutes, stirring occasionally. Onions should be slightly gold.

Add garlic, cumin, allspice, cinnamon, cloves and cayenne pepper, stir and cook for about 1 minute. At this time garlic and spices will release their flavors.

Add carrots. Cook for 1-2 minutes, stirring.

Add split peas, rutabaga and celery. Pour strained stock (about 2 ½ -2 ¾ qt) over the vegetables. Add salt, black pepper, bring to a boil, reduce heat and simmer for 30-40 minutes or until the peas are cooked through.

Add pork hock pieces. Reheat.

Let stand for 10-30 minutes. Serve, sprinkled with fresh cilantro.

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Cook with pleasure and enjoy the world!

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