When the days get colder, most people in the Netherlands immediately think of split pea soup. Traditionally, it’s a thick, hearty soup with smoked sausage and bacon. But did you know that in Moroccan cuisine there’s also a delicious version? This soup is called bissara — a spiced, vegetarian pea soup made with split peas or dried broad beans. What makes bissara special is its simplicity and rich flavor. Olive oil isn’t only used while cooking, but also right before serving: a drizzle of extra virgin olive oil on top adds a silky texture, beautiful shine, and deep taste. For this recipe, I use Yakelos organic olive oil — pure, cold-pressed, and filtered — which truly elevates the dish. Curious about the full recipe and how to make this warming Moroccan pea soup yourself? 👉 Click here to discover the recipe
