Split Pea and Courgette Soup
|Yellow split peas||6 Ounce (175 Grams / 1 7/8 Cups)|
|Onion||1 Medium, finely chopped|
|Sunflower oil||1 Teaspoon|
|Courgettes||2 Medium, finley diced|
|Chicken stock||1 1⁄2 Pint (900 Milliliter / 3 3/4 Cup)|
|Ground turmeric||1⁄2 Teaspoon|
|Black pepper||To Taste|
1. Place the split peas in a bowl, cover with cold water and leave to soak for several hours or overnight. Drain, rinse in cold water and drain again.
2. Cook the onion in the oil in a covered pan, shaking occasionally, until soft. Reserve a handful of diced courgettes and add the rest to the pan. Cook, stirring, for 2-3 minutes.
3. Add the stock and turmeric to the pan and bring to the boil. Reduce the heat, then cover and simmer for 30-40 minutes, or until the split peas are tender. Adjust the seasoning.
4. When the soup is almost ready, bring a large saucepan of water to the boil, add the reserved diced courgettes and cook for 1 minute, then drain and add to the soup before serving hot with warm crusty bread.