15
Prep (min)
35
Cook (min)
4
Servings
Easy
Level
Introduction
Pea soup with mint, known as 'Shorbet Jelbana bil Na'na' in Arabic, is a beloved traditional Moroccan soup that exemplifies the country's mastery of combining simple ingredients into extraordinary flavors. This verdant soup has graced Moroccan tables for generations, particularly cherished during the cooler months and as a nourishing iftar dish during Ramadan.
The beauty of this soup lies in its perfect balance of earthy peas and refreshing mint, enhanced by the warm embrace of traditional Moroccan spices like ginger and cinnamon. The combination creates a harmonious flavor profile that is both comforting and invigorating, making it suitable for any season or occasion.
What sets this Moroccan pea soup apart from others around the world is the generous use of fresh mint and the subtle addition of warming spices. The soup is often finished with a drizzle of olive oil and served with crusty bread, making it a complete and satisfying meal that nourishes both body and soul.
About This Recipe
Pea soup with mint has deep roots in Moroccan culinary tradition, particularly in the imperial city of Fez where it was often served in the royal kitchens during the Alaouite dynasty. The combination of peas and mint reflects Morocco's position as a crossroads between Mediterranean and Middle Eastern cuisines, where the cooling properties of mint were highly valued in the warm climate. Historically, this soup was prepared during the spring pea harvest and became a symbol of renewal and freshness. The addition of warming spices like ginger and cinnamon demonstrates the Moroccan mastery of balancing flavors - cooling mint with warming spices, creating a soup that could be enjoyed year-round. During the French protectorate period, this soup gained popularity among French settlers who appreciated its refined simplicity, though the authentic Moroccan version has remained unchanged in traditional households for centuries.
Nutrition / serving
Recipe Tags
Understanding the Ingredients
Green Peas
Use fresh peas when in season for the best flavor, though frozen peas work excellently year-round. They provide protein, fiber, and natural sweetness to the soup.
Fresh Mint
Essential for authentic flavor. Moroccan mint (spearmint) is preferred for its intense aroma and cooling properties that balance the earthiness of the peas.
Ground Ginger
Adds warmth and aids digestion. Fresh grated ginger can be substituted but use half the amount as it's more potent.
Ground Cinnamon
Provides subtle sweetness and warmth. Use Ceylon cinnamon if available for a more delicate flavor.
Vegetable Broth
Forms the base of the soup. Homemade broth is ideal, but quality store-bought versions work well. Adds depth and umami.
Step-by-Step Cooking Guide
Prepare the Aromatics
5 minHeat olive oil in a large pot and sauté diced onion until translucent. Add minced garlic and cook for another minute until fragrant.
Tip: Don't let the garlic brown as it will become bitter
Add Spices and Peas
3 minStir in ground ginger and cinnamon, cooking for 30 seconds. Add the peas and half the mint leaves, stirring to coat with the aromatic oil.
Tip: Toast the spices briefly to release their essential oils
Simmer the Soup
25 minPour in the vegetable broth and bring to a boil. Reduce heat and simmer covered for 20-25 minutes until peas are very tender.
Tip: Taste and adjust seasoning halfway through cooking
Blend and Finish
5 minUsing an immersion blender, puree the soup until smooth. Stir in remaining mint leaves and adjust consistency with more broth if needed.
Tip: For ultra-smooth texture, strain through a fine mesh sieve
Common Mistakes to Avoid
✗ Adding all the mint at the beginning
Fix: Reserve half the mint to add at the end to maintain its fresh flavor and vibrant color
✗ Over-blending the soup
Fix: Pulse in short bursts to avoid making the soup gummy from breaking down the pea starches too much
✗ Not seasoning properly
Fix: Taste and adjust salt, pepper, and spices throughout cooking, as peas can absorb a lot of seasoning
Ingredient Substitutions
Instead of: Fresh mint
Use: Dried mint (use 1/3 the amount) or fresh basil for a different but delicious flavor
Instead of: Vegetable broth
Use: Chicken broth for non-vegetarians or water with bouillon cubes
Instead of: Fresh peas
Use: Frozen peas (no thawing needed) or dried split peas (increase cooking time to 45 minutes)
Instead of: Ground ginger
Use: Fresh grated ginger (use half the amount) or ground cardamom
Serving Suggestions
Serve hot with warm Moroccan bread (khubz) or crusty baguette slices
Garnish with a dollop of Greek yogurt and fresh mint leaves
Accompany with harissa paste on the side for those who enjoy heat
Pair with dates and almonds for a complete Ramadan iftar experience
Storage & Reheating
Storage
Store refrigerated in an airtight container for up to 4 days. The soup can also be frozen for up to 3 months in portion-sized containers.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or water if the soup has thickened too much.
The soup may separate slightly when reheated - this is normal. Simply stir well and add fresh mint leaves when serving to refresh the flavor.
Frequently Asked Questions
Recipe by
Nora Alaoui
نورة العلوي
Soup & Stew Expert
View all recipes by Nora →
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