In a large stock pot, combine the split peas and vegetable broth and bring to a boil. Then reduce heat to low and simmer for 1 hour. Stir occasionally.
Heat a saute pan over medium heat. Add the cauliflower, carrots, celery, onion and garlic to the pan. Add 2 tbsp. of water to the pan to prevent sticking. Stir the vegetables, adding more water if needed, until the onions turn translucent and the vegetables begin to brown.
Add the parsley and spices and stir until well blended with the vegetables.
Add the vegetables to the split pea and water stock pot. Cover and simmer the soup for 30 minutes.
Serve the soup immediately.
Split Pea and Cauliflower Soup https://beautyandthebeets.com/split-pea-and-cauliflower-soup/