Best Split Pea And Zucchini Soup Recipes

SPLIT PEA AND ZUCCHINI SOUP

Split Pea and Zucchini Soup image

This is a very nice soup and a change from the regular split pea soup. I adapted it from Mediterranean: Food of the Sun.

Provided by Engineer in the Kit

Categories Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup split peas
1 medium onion, finely chopped
1 teaspoon vegetable oil
2 medium zucchini, finely diced
4 cups water
3 teaspoons vegetable bouillon granules
1/2 teaspoon turmeric or 1/2 teaspoon saffron
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

Soak the split pea overnight in cold water, or at least 6 hours.
Cook the onion in the oil until soft. Add the zucchini to the pan stirring for 2-3 minutes.
Add the water, split pea, veg bouillon, tumeric, salt and pepper and bring to a boil. Reduce the heat, then cover and simmer for 30-40 minutes, or until the split peas are tender.

Nutrition Facts : Calories 206.8, Fat 1.9, SaturatedFat 0.3, Sodium 313.7, Carbohydrate 36.1, Fiber 14.2, Sugar 6.8, Protein 13.6

SPLIT PEA AND ZUCCHINI SOUP

Split Pea and Zucchini Soup image

Make and share this Split Pea and Zucchini Soup recipe from Food.com.

Provided by dicentra

Categories Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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

Nutrition Facts : Calories 262.2, Fat 5.5, SaturatedFat 0.9, Sodium 733.6, Carbohydrate 36.8, Fiber 14.1, Sugar 7.5, Protein 18.1

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