Cauliflower Split Pea Soup

For this split pea soup recipe from Forks Over Knives, the cauliflower adds a more full texture often sought in a pea soup.

Already a thicker soup, if you hold back on the liquid a bit and cut the vegetables extra chunky you could even make it into more of a stew if you prefer.

Either way, it’s delicious.

Chock full of vegetables, this is certainly one soup you’ll be eager to dig into. And it won’t disappoint!

Cauliflower Split Pea Soup

Ingredients you’ll need:

  • green split peas
  • carrots
  • low sodium vegetable broth (or water)
  • cauliflower
  • onion
  • spices: cumin, coriander, garlic granules, curry, garam masala

Note: Using bagged split peas will help ensure they cook up more predictably. Bulk legumes aren’t always that reliable and sometimes won’t cook at all.

Hearty soups and stews are particularly good during the colder time of year.

But a pea soup, now that’s a go-to staple you should have for anytime of year. It’s a plant-based dish that often even surpasses its’ more traditional counter-part.

It’s made with basic ingredients, yet still has plenty of flavour.

This recipe is from Katie Mae of Plantz St., and you can find it over on Forks Over Knives.

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