Split pea soup with zucchini
Ingredients:
| 480 g | Yellow split peas |
| 1 tsp. | Sunflower oil |
| 1 medium | Onion, finely chopped |
| 2 | Medium zucchini cut into small cubes |
| 1 l | Chicken stock |
| ½ tsp. | Powdered turmeric |
| To taste | Salt and freshly ground black pepper |
Instructions:
- Put the peas in a bowl. Cover with cold water and soak for several hours or overnight. Drain, rinse with cold water, then drain again.
- In a pan, heat the oil and gently brown the onion, stirring occasionally. Set aside a handful of zucchini and pour the rest into the pan. Cook for 2-3 minutes, stirring constantly.
- Add broth, split peas and turmeric. Bring to a boil. Lower the heat, cover and simmer for 30 to 40 minutes. Salt and pepper to taste. Cook until the peas are cooked.
- When the soup is almost ready, bring a large pot of water to a boil. Add the remaining zucchini and cook for 1 to 2 minutes. Drain, add to the soup and serve hot with toasted bread.
- Note: To shorten preparation, you can replace the peas with pink lentils, which do not need to soak and cook very quickly. Reduce the amount of broth if necessary.
Yields: 4 portions.
