Split Pea And Cauliflower Soup Recipe
Hello dear, are you looking for Split Pea And Cauliflower Soup recipe? If it is an impressive Side Dish that you require, then this dish is the answer. Use the freshest of Vegetable available to get a delicious Split Pea And Cauliflower Soup. I hope that this Split Pea And Cauliflower Soup recipe is suited to your tastes and wish you luck in preparing it.
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
