Split pea and courgette soup recipe

Recipe for split pea and courgette soup in our easy vegetarian recipes collection.

Recipe ingredients

• 1 1/2 cups yellow split peas
• 1 medium onion, finely chopped
• 1 teaspoon sunflower oil
• 2 medium courgettes, finely diced
• 3 3/4 cups vegetable stock
• 1/2 teaspoon ground turmeric
• Salt and freshly ground black pepper
• Crusty bread, to serve

How to make split pea and courgette soup

• 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 covered pan, shaking occasionally, until soft.
• Reserve a handful of diced courgettes to use later.
• Add the remaining courgettes to the pan.
• Cook for 2 to 3 minutes.
• Add the stock and turmeric and bring to the boil.
• Reduce the heat, cover and simmer for 30 to 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.
• Variation: 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.

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