Split Pea And Zucchini Soup

• 1 cup yellow split peas
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 zucchini, diced
• 3 3/4 cups chicken broth
• 1/2 teaspoon ground turmeric
• salt and pepper

1. 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.
2. Heat the oil in a saucepan. Add the onion, cover and cook until soft.
3. Reserve a handful of the diced zucchini and add the rest to the pan.
4. Cook, stirring constantly for 2-3 minutes. Add the split peas to the pan.
5. Add the stock and turmeric to the pan and bring to a boil.
6. Reduce heat and simmer for 30-40 minutes, or until the split peas are tender.
7. Season with salt and pepper to taste.
8. When the soup is almost ready, bring a saucepan of water to a boil, add the reserved zucchini and cook for 1 minute. Drain.
9. Serve soup garnished with the boiled zucchini.

peas, vegetable oil, onion, zucchini, chicken broth, ground turmeric, salt

Taken from www.food.com/recipe/split-pea-and-zucchini-soup-231486 (may not work)