Cauliflower Split Pea Soup With Indian Spices Recipes

SPLIT PEA & CAULIFLOWER SOUP

Split Pea & Cauliflower Soup image

A variation of pea soup is part of many cultures. In the 18th and 19th centuries, split pea soup played a prominent role in the British and Irish diets. Sailors loved eating peas, because they were inexpensive and stored easily in dried form. Both are still true today, which means peas remain a great staple food in modern times.

Categories Soups & Stews/">Soups & Stews

Number Of Ingredients 10

Ingredients

2 cups green split peas
8 cups low-sodium vegetable broth or water
2 cups cauliflower, chopped
2 carrots, diced
1 onion, diced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon garlic granules
½ teaspoon curry
½ teaspoon garam masala

Steps:

In a large soup pot with a lid, bring the split peas and the vegetable broth or water to a boil. Then reduce heat to medium-low and continue to simmer for 1 hour, stirring occasionally.
In a sauté pan, sweat* the cauliflower, carrots, and onions until the cauliflower starts to brown and the onions become translucent, stirring frequently. If the veggies start to stick to the bottom of the pan, add a little water as needed. Then add the spices and cook for a couple more minutes, stirring frequently. Pour the veggies into the split peas.
Let the soup simmer for 30 minutes, or until it reaches your desired consistency. The longer the soup cooks, the more the split peas break down and the creamier the soup becomes. If it gets too thick, you can add more water or vegetable broth. Note: Sweating is a mix of sautéing and steaming. The idea is that the veggies "sweat" (release some of their natural water), creating enough moisture to soften and steam them in their own juices without adding any liquid. To sweat cut veggies, place them in a dry sauté pan over medium heat. Stir frequently until the desired consistency is reached, covering the pan when not stirring. If the veggies start to stick to the bottom of the pan, add a little water or vegetable broth. You can also turn down the heat.

INDIAN SPICED CAULIFLOWER SOUP

Indian Spiced Cauliflower Soup image

Spicy vegetable soup! Add shrimp to make a heartier version! You can also experiment with yogurts: greek, plain, or vanilla!

Provided by GoldsmithLissa

Categories Cauliflower

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1 teaspoon garam masala
1 teaspoon cumin seed
1 onion, sliced
1 garlic clove, minced
1 head cauliflower, broken into small florets
salt and pepper
1/2 cup white wine
3 cups vegetable stock or 3 cups chicken stock
1 cup yogurt
cilantro (to garnish) (optional)

Steps:

Heat a soup pot to medium and add oil to pan. Add garam masala and cumin and stir for 30 seconds. Add garlic, onion, and cauliflower plus a good pinch of salt and some pepper. Stir regularly until onions are soft - about 10 minutes.
Add wine and cook down for a minute or two. Add stock, cover, and bring to a simmer.
Cook until cauliflower is very tender, 15-20 minutes.
Cool slightly and put through blender.
Return to pot on low heat and whisk in yogurt.
Taste and correct for seasoning.
Serve topped with cilantro and pepper.

Nutrition Facts : Calories 232.3, Fat 12.4, SaturatedFat 2.5, Cholesterol 10.6, Sodium 99.5, Carbohydrate 19.3, Fiber 5.4, Sugar 10.4, Protein 7.2

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