Split Pea And Cauliflower Soup Recipe
Ingredients
1 tablespoon olive oil
1 medium-size yellow onion, finely chopped
1 medium-size stalk celery, finely chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
2 teaspoons each ground cumin and coriander
1/4 teaspoon each red pepper flakes and ground turmeric
4 cups water
3/4 cup dried green or yellow split peas, rinsed and sorted
1 bay leaf
1/2 teaspoon salt, or to taste
1 head cauliflower broken into florets, or 2 packages (10 ounces each) frozen cauliflower
2 tablespoons minced fresh cilantro (coriander) or 2 tablespoons minced parsley mixed with 1 teaspoon dried cilantro
Plain low-fat yogurt (optional garnish)
Directions
1 ln a large heavy saucepan, heat the oil over moderately low heat.
Add the onion and celery, cover, and cook, stirring occasionally, for 5 minutes.
Add the garlic, ginger, cumin, coriander, red pepperflakes, and turmeric and cook, stirring, 1 minute more.
2 Add the water, split peas, bay leaf, and salt and bring to a boil.
Adjust the heat so that the mixture simmers gently, cover, and cook for 30 minutes or until the peas are tender.
Remove the bay leaf.
5 In a food processor or blender, working in batches if necessary, whirl the soup until pureed.
Return the puree to the saucepan and bring to a boil over moderate heat, then add the cauliflower.
Lower the heat, cover, and simmer until the cauliflower is tender - about 20 minutes forfresh cauliflower, 12 to 1 5 minutes for frozen.
Sprinkle each portion with the cilantro and top with a dollop of yogurt if desired
Add the onion and celery, cover, and cook, stirring occasionally, for 5 minutes.
Add the garlic, ginger, cumin, coriander, red pepperflakes, and turmeric and cook, stirring, 1 minute more.
2 Add the water, split peas, bay leaf, and salt and bring to a boil.
Adjust the heat so that the mixture simmers gently, cover, and cook for 30 minutes or until the peas are tender.
Remove the bay leaf.
5 In a food processor or blender, working in batches if necessary, whirl the soup until pureed.
Return the puree to the saucepan and bring to a boil over moderate heat, then add the cauliflower.
Lower the heat, cover, and simmer until the cauliflower is tender - about 20 minutes forfresh cauliflower, 12 to 1 5 minutes for frozen.
Sprinkle each portion with the cilantro and top with a dollop of yogurt if desired
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