Split Pea and Courgette Soup Recipe
Ingredients
| 175 g / 6 oz / 1 7/8 cups yellow split peas | ||
| Onion | 1 Medium, finely chopped | |
| 5 ml / 1 tsp sunflower oil | ||
| Courgettes | 2 Medium, finley diced | |
| 900 ml / 1 1/2 pints / 3 3/4 cups chicken stock | ||
| 2.5 ml / 1/2 tsp ground turmeric | ||
| Black pepper salt | 1 To taste | |
Directions
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.
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.
Chef
