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.

CAULIFLOWER SPLIT PEA SOUP WITH INDIAN SPICES

Steps:

• Place large saucepan over medium heat and add oil and bay leaf.
• Once oil is hot add onion and ginger with kosher salt.
• Add mustard seeds, cumin, and turmeric and mix onion, continuing to saute it until it is clear and begins to caramelize.
• Mix in cauliflower and allow to saute slightly, for 2-3 minutes, then add in chicken stock and split peas. Add enough water up to the level of the split peas and cauliflower.
• Bring to a boil, then bring down heat to simmer.
• Add sugar, chilli powder, coriander, vinegar, and and cover.
• Allow to simmer for 1-2 hours, mixing frequently. Soup is cooked adequately when cauliflower and split peas have broken down completely and combination resembles oatmeal consistency.
• Puree well in blender, then may return to heat to simmer until serving time.
• Salt before serving.
• Note, soup will be concentrated and thick, which makes it good to store in separate containers and add water prior to reheating. If soup is too thick for desired consistency, may add water and mix gently prior to heating.

CURRY SPLIT PEA SOUP

Steps:

• In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
• Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

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.

CARAWAY SPLIT-PEA SOUP

Steps:

• Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
• Reduce heat, cover and simmer for half an hour.
• Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
• Salt to taste.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.