Chicken Recipes

SPLIT PEA AND ZUCCHINI SOUP

Rich and satisfying, this tasty and nutritious soup will warm you up on a chilly winter’s day.

INGREDIENTS
1 cup yellow split peas
1 medium onion, finely chopped
1 teaspoon sunflower oil
2 medium zucchini, finely diced
4 cups homemade/canned chicken stock
1/2 teaspoon ground turmeric
salt and black pepper

SERVES 4

1. Place the split peas in a bowl, cover with cold water and let soak for several hours or overnight. Drain, rinse in cold water and drain again.

2. Cook the onion in the oil in a covered pan, shaking occasionally, until soft.

3. Reserve a handful of zucchini J and add the rest to the pan. Cook, stirring, for 2—3 minutes. Add the stock and turmeric and bring to a boil. Reduce the heat, cover and simmer for 30—40 minutes, until the peas are tender.

4. When the soup is almost ready, it bring a saucepan of water to a boil, add the reserved diced zucchini and cook for 1 minute, then drain and add to the soup. Adjust the seasoning to taste.