I actually made this Berbere Split Pea, Sweetcorn and Yellow Courgette Soup when I had courgettes growing in the garden plot, they have come to an end now (though I have still have some courgette dishes to share).
In recent years I have been exploring and enjoying more and more Ethiopian and Eritrean cuisine. The last recipe I made was during Refugee Week. I have to admit this Berbere Soup is not authentic, but it is inspired as I was given a little jar of homemade Berbere spice blend by one of the volunteers in my workplace.
This soup not only has homegrown courgettes, it also has but yellow split peas and sweetcorn enhanced with a good sprinkling of Berbere spice blend. If your interested in seeing more Ethiopian and Eritrean recipes, please see here. I am sharing this with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition; Food of the Wold hosted by Simple Living Eating and the spotlight is on Ethiopian cuisine; and Soups, Salads and Sammies hosted by Kahakai Kitchen.
Berbere Split Pea, Sweetcorn and Yellow Courgette Soup
2 tablespoons olive oil
2 medium onions, finely minced
2 garlic clove crushed
1 teaspoon Berbere
250g dried yellow split peas, washed well and rinsed
2 pints water or vegetable stock
250g fresh or frozen sweetcorn
2 courgettes, quartered or grated (its up to you)
Salt to taste
Heat oil in a wide pan, then saute the onions until very soft, then throw in the garlic and Berbere and cook for a few minutes for the onions to be coated well by the spice.
Stir in the split peas.
Then stir in the water or stock and bring to a boil.
Reduce the heat and cook for 30 minutes until the lentils swell and begin to fall apart.
Then stir in the sweetcorn.
Cook for further 30 minutes, before stirring in the courgettes.
Cook for 15 - 20 minutes or until the split peas are beginning to fall apart and the courgettes are soft.
Taste and adjust seasoning if necessary.
Blitz in a blender until smooth, return to the heat to warm through.
Then ladle into bowls.