Split Pea and Zucchini Soup

I love soups as starters. They are healthy and satisfying.

INGREDIENTS
6 ounces (2 cups ) of yellow split peas
1 medium onion finely chopped
1 tspn suflower oil
2 medium zucchini finely diced
33/4 cups vegetable stock
1/2 tspn ground turmeric
salt
freshly ground black pepper
crusty bread to serve

Step1:
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

Step2:
Cook the onion in the oil in a covered pan, shaking occasionally, until soft. Reserve a handful of diced zucchini to use later

Step3:
Add the remaining zucchini to the pan. Cook for 2-3 minutes. Add the stock, turmeric and drained split peas and bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes. Season with salt and pepper.

Step4:
When the soup is almost ready, bring a large saucepan of water to a boil add the reserved diced zucchini and cook for 1 minute. Drain and add to the soup. Serve hot with warm crusty bread.