There’s nothing like settling down to a warm bowl of hearty soup on a chilly fall day. So today, I want to share my split pea and cauliflower soup recipe. It’s hardy, filling and simply delicious.
The cumin provides an earthy warming scent and makes you reminisce on simpler times. It’s easy to make and can be made from items most people already have handy, especially if you’re eating healthy food!
This soup is also an ideal choice for dieters, and it’s compatible with most diet plans. It contains little fat, lots of nutrients and tons of flavours.
I think it’s best when it is allowed to age overnight and re-heated. It gives the flavours extra time to mingle and combine. I often do double batches of this split pea and cauliflower soup and freeze a portion. It freezes well and lets me pull out just the right amount for a quick lunch or a hearty dinner.
Split Pea and Cauliflower Soup
Print RecipeIngredients
- Soup Ingredients
- ½ head of cauliflower
- 1 pound of green or yellow split peas
- 1 small onion
- 2 stalks of celery
- 1 medium carrot
- 2 cloves of garlic
- 2 teaspoons of cumin
- 8 cups of chicken or vegetable stock
- 2 tablespoons of extra virgin olive oil
- 3 dried bay leaves
- Salt and pepper to taste
- Garnish Ingredients
- ½ cup plain low-fat yogurt
- Dash of paprika
Instructions
- Chop up the cauliflower, onion, celery and carrot into ½-inch pieces. Mince the garlic and combine the vegetables in a heavy stockpot with 2 tablespoons of extra virgin olive oil.
- Add the cumin, bay leaves, and salt and pepper to taste. Your chopping doesn’t have to be perfect since it will cook down, so don’t worry if your knife skills are rusty!
- Cook over medium to high heat for approximately 5 minutes, stirring occasionally. It should smell warm and inviting, and the onion should be turning translucent. Add in the dried split peas, and stir to combine. Cook for an additional 3 minutes, stirring occasionally. This allows the flavour of the cumin to absorb into the split peas.
- Add the stock, either chicken or vegetable. Both taste great, so it’s a matter of personal preference. Bring to a boil and reduce heat to a simmer. Cook for 45 to 50 minutes until the split peas are tender.
- Transfer 1/3 of the soup to a blender and blend until smooth and return to the pot. Stir to combine.
- Garnish each bowl with a dollop of the yogurt and a pinch of paprika.
