Slow-cooker spiced split-pea soup with harissa labneh

Slow-cooker spiced split-pea soup with harissa labneh


For a soup packed with flavour, you cant go past this spiced split-pea soup made in the slow cooker.

The ingredient of Slow-cooker spiced split-pea soup with harissa labneh

  1. 2 tablespoons extra virgin olive oil
  2. 1 large brown onion, finely chopped
  3. 2 celery sticks, thinly sliced
  4. 2 carrots, peeled, cut into 1cm pieces
  5. 1 red capsicum, deseeded, cut into 1cm pieces
  6. 1 tablespoon fresh coriander stem, finely chopped
  7. 1 1/2 tablespoons Moroccan seasoning
  8. 1/2 teaspoons ground cinnamon
  9. 1L (4 cups) Massel salt reduced chicken style liquid stock
  10. 650g smoked ham hock
  11. 400g can diced tomatoes
  12. 210g (1 cup) dried yellow split peas
  13. Fresh coriander leaves, to serve
  14. Toasted Lebanese bread, to serve
  15. Lemon wedges, to serve
  16. 520g (2 cups) Greek-style yoghurt
  17. 1 teaspoon sea salt
  18. 1 tablespoon harissa
  19. 1 tablespoon extra virgin olive oil

The instruction how to make Slow-cooker spiced split-pea soup with harissa labneh

  1. For the harissa labneh, place a sieve over a large bowl. Line the sieve with a double layer of muslin. Combine the yoghurt and salt in a bowl. Place the yoghurt mixture in the centre of the muslin. Bring the edges together to enclose. Twist to secure and tie with kitchen string. Place in the fridge for 6-8 hours or overnight to drain.
  2. Meanwhile, heat oil in a large frying pan over medium heat. Add onion, celery, carrot and capsicum. Cook, stirring, for 4-5 minutes or until softened. Add coriander stem, seasoning and cinnamon. Stir for 2 minutes or until aromatic. Transfer to a 5.5L slow cooker.
  3. Add stock, ham hock, tomato and split peas to slow cooker. Season with pepper. Stir to combine. Cover and cook on Low for 6-8 hours or until ham is very tender and falls away from the bone.
  4. Remove the ham hock from the slow cooker. Use 2 forks to remove the meat from the bone. Discard the bone and rind. Shred the meat and return to the soup.
  5. Remove labneh from muslin and place on a plate. Combine harissa and oil in a bowl. Spoon over the labneh. Ladle the soup into serving bowls. Top with coriander and serve with the bread, harissa labneh and lemon wedges.

Nutritions of Slow-cooker spiced split-pea soup with harissa labneh

fatContent: 739.227 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 61 grams carbohydrates
cholesterolContent: 39 grams protein

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