This is one terrific soup!! Even my picky husband said how great it was as soon as he finished his first spoonful. The split peas gave the broth a thick and creamy texture, and the choice of vegetables was perfect to complement this soup. I peeled one zucchini and left the other unpeeled; I preferred the unpeeled one because it had a firmer texture. I'm going to try using only 1/2 tsp. of cumin next time, but that's just a personal preference. Thanks for sharing this recipe, White Rose Child. It's going to be in my permanent file of recipes I make over and over.
The split peas and tahini make veggie soup into comfort food! One zucchini was more than enough but sure it depends on the size. I made this recipe in two parts: cooked the peas on Sunday night and stored over night in the fridge; Monday after work I chopped veggies and went to Step #3...dinner was done in half an hour!
Good soup. I used broth instead of water and added salt, pepper and the juice of one lemon. I only wished I could taste the tahini more, since I really love the stuff.