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Rich and satisfying, this tasty and
nutritious soup will warm a chilly winter's day.
Ingredients
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yellow split peas - 180g
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courgettes - 2, medium, diced
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onion - 1, chopped
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vegetable stock - 900ml
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ground turmeric - 1 tsp
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sunflower oil - 2 tsp
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ground black pepper and salt
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crusty bread - to serve
Method
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Place the split peas in a bowl,
cover with cold water and leave to soak for several hours.
Drain, rinse in cold water and drain again.
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Cook the onion in the oil in a
covered pan, shaking occasionally until soft. Reserve a handful
of diced courgettes to use later.
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Add the remaining courgettes to
the pan. Cook for 3 minutes, add the stock, split peas, and
turmeric and bring to boil. Reduce heat, cover and simmer for 40
minutes. Season with pepper and salt.
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Bring a pan of water to boil, add
the reserved diced courgettes and cook for 2 minutes. Drain and
add to the soup. Serve hot with warm crusty bread. Serves 4.
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