Split Pea and Cauliflower Soup
This recipe is based off the soup by Forks Over Knives.
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
- 2 cups split green peas dried
- 8 cups vegetable broth or filtered water
- 2 tbsp. water, plus more as needed
- 2 cups cauliflower, cut into bite size pieces
- 3 carrots, diced
- 1 cup diced celery
- 1 white onion, diced
- 1/2 cup minced parsley
- 2 garlic cloves, minced
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1/2 tsp. curry powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cayenne pepper
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.