Split Pea and Zucchini Soup

Split Pea and Zucchini Soup (Best-Ever Vegetarian CB)

2            cups dried yellow split peas

1            medium onion, finely chopped

              olive oil

1            tablespoon soy butter

2            medium zucchini, finely chopped (reserve handful)

½           baking potato, diced

6            cups vegetable stock

½           teaspoon ground turmeric

              salt and pepper to taste

Cook onion in oil and soy butter, cover pot and cook until soft.  Reserve handful of zucchini to use later. Add remaining zucchini, and rinsed yellow split peas.  Add touch of salt and sauté for 5-7 minutes.  Add stock, turmeric, and diced potato.  Reduce heat, cover an simmer for 40 minutes.  Turn off heat and let cool down, add salt and pepper to taste.  Puree soup and add reserved zucchini to each bowl.