Rich and satisfying, this tasty and nutritious soup will warm a chilly winter's day
175 g/6 oz/1 7/8 cups yellow split Peas
1 medium Onion, finely chopped
5 ml/ I tsp sunflower oil
2 medium Courgettes, finely diced
900 ml/ 1 1/2 pints/ 3 3/4 cups Vegetable stock
2.5 ml/1/2 tsp ground Turmeric
salt and freshly ground black pepper
crusty bread, to serve
Serves 4
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.
Cook the onion in the oil in a 2covered pan, shaking occasion- ally, until soft. Reserve a handful of diced courgettes to use later.
Add the remaining courgettes to the pan. Cook for 2-3 minutes. Add the stock and turmeric and bring to the boil. Reduce the heat, cover and simmer for 30-40 minutes. Season.
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. Drain and add to the soup. Serve hot with warm crusty bread.
COOK'S TIP
For a quicker alternative, use red split lentils for this soup - they need no presoaking and cook very quickly. Adjust the amount of stock, if necessary.
175 g/6 oz/1 7/8 cups yellow split Peas
1 medium Onion, finely chopped
5 ml/ I tsp sunflower oil
2 medium Courgettes, finely diced
900 ml/ 1 1/2 pints/ 3 3/4 cups Vegetable stock
2.5 ml/1/2 tsp ground Turmeric
salt and freshly ground black pepper
crusty bread, to serve
Serves 4
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.
Cook the onion in the oil in a 2covered pan, shaking occasion- ally, until soft. Reserve a handful of diced courgettes to use later.
Add the remaining courgettes to the pan. Cook for 2-3 minutes. Add the stock and turmeric and bring to the boil. Reduce the heat, cover and simmer for 30-40 minutes. Season.
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. Drain and add to the soup. Serve hot with warm crusty bread.
COOK'S TIP
For a quicker alternative, use red split lentils for this soup - they need no presoaking and cook very quickly. Adjust the amount of stock, if necessary.