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175g (6 oz., 1 cup) yellow split peas
Place split peas in a bowl, cover with cold water and leave to soak for several hours or overnight. Drain, rinse in plenty of cold water and drain again.
Cook the onion in the oil in a covered pan, shaking occasionally, until soft. Reserve a handful of diced courgettes (zucchini) and add the rest to the pan. Cook, stirring for 2 to 3 minutes.
Add the stock and turmeric to the pan and bring to the boil. Reduce the heat, then cover and simmer for 30 to 40 minutes, or until the split peas are tender. Season well.
When the soup is almost ready, bring a large saucepan of water to the boil. Add the reserved diced courgettes and cook for 1 minutes, then drain and add them to the soup.
Serve hot, with warm crusty bread.
Cooks' Tip:
Poster's Notes:
Posted by Renée Glass
Nutritional Info Per Serving: N/A
1 medium onion, finely chopped
5ml (1 tsp.) oil
2 medium courgettes (zucchini), finely diced
900ml (1-1/2 pints, 3-3/4 cups) chicken stock
2-1/2ml (1/2 tsp.) ground turmeric
Salt and ground black pepper
Crusty bread, to serve
For a quicker alternative, use split red lentils for this soup–they need no pre-soaking and cook very quickly. Adjust the amount of stock, if necessary.
I am posting this recipe and imagine that it would work equally well with mushrooms instead of courgettes. I've made it a few times and it's always enjoyed by whoever eats it.