Split pea soup with spiced butter

300 g yellow split peas
1 onion, roughly chopped
2 large sprigs mint
Olive oil
Butter:
2 spring onions, finely chopped
2 cloves garlic, crushed
1 tsp paprika
1 tsp ground coriander
1/2 tsp ground chilli
Palmful mint leaves, chopped
Handful coriander leaves, chopped
50 g butter

1. Soak the beans overnight in deep cold water.The following day drain and cover with fresh water. Bring to the boil, reduce the heat and simmer for about 75 mins with the onion, mint and olive oil. The split peas are cooked when you can crush them against the side of the pan. Cook for a little longer if necessary and add boiling water as needed to top up.
2. While the peas are cooking make the butter. Mash all the ingredients together with a tsp sea salt 7 then chill.
3. Remove two thirds of the peas and water and put in a blender. Blend until smooth then return to the pan and cook for a few minutes until it thickens.
4. Ladle the soup into bowls and stir a wodge of sliced butter into each one. Serve with warm arabic or nan bread.