175g yellow split peas 1 medium onion, chopped 2 medium courgettes, finely diced 900ml chicken stock (adjust amount if necessary) ½ tsp ground turmeric salt and pepper
1) Cover the split peas with cold water and soak for 8 hours or overnight. Drain and rinse well. 2) Reserve a handful of diced courgettes. 3) Put all other ingredients into pan and simmer for 40 minutes. 4) Boil the remaining courgettes for 1 minute. 5) Drain and add to soup.
Variation For a quicker alternative use split red lentils; they need no pre-soaking and they cook quickly.
I always liquidise. If I'm in a hurry I use lentils and put all the courgettes in together.