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Ingredients
| yellow split peas: 1 cup |
| vegetable oil: 1 Tbl |
| onions: 1 (diced) |
| zucchini squash: 2 whole squashes (diced) |
| chicken broth: 3 3/4 cups |
| ground turmeric: 1/2 tsp |
| salt |
| black pepper |
Split Pea and Zucchini Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- 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.
- Heat the oil in a saucepan. Add the onion, cover and cook until soft.
- Reserve a handful of the diced zucchini and add the rest to the pan.
- Cook, stirring constantly for 2-3 minutes. Add the split peas to the pan.
- Add the stock and turmeric to the pan and bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until the split peas are tender.
- Season with salt and pepper to taste.
- When the soup is almost ready, bring a saucepan of water to a boil, add the reserved zucchini and cook for 1 minute. Drain.
- Serve soup garnished with the boiled zucchini.