Green Split Pea Cauliflower Soup Recipes

GREEN SPLIT PEA & CAULIFLOWER SOUP

Steps:

• In a large heavy saucepan or Dutch oven heat canola oil over medium temperature. Add garlic and onion, sauté until caramelized and fragrant, about 3-5 minutes. Stir in cauliflower, dried split peas, thyme and broth. Cover and simmer for 20 minutes, or until peas are tender, may require another 5-10 minutes. Remove from heat and carefully ladle into a blender or use a hand blender in the pot, to whir mixture to a chunky texture. Return to saucepan, if necessary, and heat to a simmer. Season to taste. Serve with crumbled cheese and a drizzle of cold pressed canola oil if desired. tips Regular canola oil also works in this recipe if you can't find cold pressed canola oil. You can also use a good quality extra virgin olive oil. Fresh or frozen broccoli can be substituted for the cauliflower or you can use a mix of both! Crumbled Blue cheese can be substituted for the Old Cheddar cheese. This soup freezes well for up to 3 months. Skip adding the cheese until you are going to serve it.

SPLIT PEA & CAULIFLOWER SOUP

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.

CREAMY CAULIFLOWER SOUP WITH GREENS

Steps:

• Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
• Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
• Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

CROCK POT VEGETARIAN SPLIT PEA & CAULIFLOWER SOUP WITH OPTIONAL HAM ADD-IN

Steps:

• In a saute pan over medium heat, add 1 tablespoon olive oil, onion, and celery. Cook, stirring, until soft, about 5 minutes. Add the garlic and cook one more minute. Add to 4.5-quart or larger Crock Pot along with cauliflower, split peas, vegetable broth, cumin, sage, thyme, 1/2 teaspoon salt, and bay leaf.
• Cook on low for 8 hours, or until split peas are completely soft.
• Taste and add additional salt and pepper if needed.
• If adding ham, remove about 1 1/2 cups per serving to a saucepan and stir in 1/4 cup diced ham. Heat together for about 10 minutes.
• Serve with a drizzle of olive oil and a sprinkle of smoked paprika. Top carnivorous servings with additional chopped ham if desired.