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Put split peas in a pot. Add water. Bring to a boil, turn off heat, cover and let soak
for several hours. Drain.
Finely chop onion. Finely dice zucchini.
Heat vegetable oil in soup pot. Add onions and sauté until soft. Reserve handful of diced zucchini, add the remainder to the onions and sauté 2-3 minutes.
Add broth, split peas, and turmeric to soup pot. Bring to a boil, reduce heat, cover and simmer 40 minutes.
When soup is almost ready, bring separate pot of water to a boil. Add reserved zucchini and cook 1 minute. Drain. Add reserved zucchini to soup.
Serve with baguette or Italian bread (optional).
Makes 4 servings.