Split Pea and Zucchini Soup Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148.63 Kcal (622 kJ)
Calories from fat	49.07 Kcal
		% Daily Value*
Total Fat	5.45g	8%
Cholesterol	4.05mg	1%
Sodium	1232.96mg	51%
Potassium	449.06mg	10%
Total Carbs	16.99g	6%
Sugars	1.11g	4%
Dietary Fiber	2.01g	8%
Protein	5.86g	12%
Vitamin C	20mg	33%
Iron	1.5mg	8%
Calcium	32mg	3%

Amount Per 100 g
Calories	45.8 Kcal (192 kJ)
Calories from fat	15.12 Kcal
		% Daily Value*
Total Fat	1.68g	8%
Cholesterol	1.25mg	1%
Sodium	379.97mg	51%
Potassium	138.39mg	10%
Total Carbs	5.24g	6%
Sugars	0.34g	4%
Dietary Fiber	0.62g	8%
Protein	1.81g	12%
Vitamin C	6.2mg	33%
Iron	0.5mg	8%
Calcium	9.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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