Split Pea & Cauliflower Soup

A variation of pea soup is part of many cultures. In the 18th and 19th century, split pea soup was a primary part of the British and Irish diet. Sailors loved having peas, because they’re high in protein, low in cost, and dried so they could be stored easily. Split peas still have these qualities, which means they are still a great staple food.

Serves 4

Ingredients:

2 cups green split peas

8 cups vegetable broth or water

2 cups cauliflower or other vegetable, chopped

2 carrots, diced

1 onion, diced

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon garlic granules

½ teaspoon curry (optional)

½ teaspoon graham masala (optional)

In a large soup pot with a lid bring split peas and water to a boil. Then reduce heat to low-medium so that it continues to lightly boil for 1 hour. Stir occasionally.

In a sauté pain, sweat the carrots, onions and cauliflower until onions become translucent, stirring occasionally. If the veggies start to stick to bottom of pan, add a little water as needed. Then add the spices, stirring frequently. Cook for a couple more minutes. Pour veggie-spice mix into the split peas. Let soup simmer for 30 minutes on low heat, or until it has your desired consistency. The longer the soup cooks for, the more the split peas break down and the creamier the soup becomes. In total, I like to let my soup cook for about 1½-2 hours so that it’s really creamy. Another option is to use an immersion blender to help break up the split peas faster. If it gets too think you can add more water or vegetable broth.

NUTRITION FACTS

Serving:  746 g
Calories			411
Total Fat			2 g
Saturated Fat			0 g
Trans Fat			0 g
Cholesterol			0 mg
Sodium			83 mg
Total Carb			75 g
Fiber			29 g
Sugar			15 g
Protein			27 g
Vitamin A		877 IU
Vitamin C		34 mg
Calcium		144 mg
Folate		327 ug
Iron		7 mg
Zinc		4 mg