Split Pea and Courgette Soup Recipe

Ingredients

• 175g/6 oz yellow split peas

• 5ml/1 tsp sunflower oil

• 1 large onion, finely chopped

• 2 courgettes, finely diced

• 900ml/1 112 pints chicken stock

• 2.5ml/1/2 tsp ground turmeric

• salt and ground black pepper

Serves 4

Method:

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. Heat the oil in a saucepan. Add the onion, cover with a tight-fitting lid and cook until soft. Reserve a handful of diced courgettes and add the rest to the pan. Cook, stirring constantly, 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 about 30-40 minutes, or until the split peas are tender. Add seasoning to taste.

4. When the soups 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. 

Notes : For a quicker alternative, use split red lentils for this soup. They do not require presoaking and cook very quickly. Adjust the amount of chicken stock used, if you need to.