Description
A hearty and comforting cauliflower and yellow split pea soup with warm spices and a creamy texture. Perfect for a nourishing plant-based meal.
Ingredients
- 1 cup yellow split peas
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 medium cauliflower, chopped
- 4 cups vegetable broth
- 1 cup water
- Salt, to taste
- Black pepper, to taste
- Juice of 1/2 lemon
Instructions
- Rinse the yellow split peas thoroughly and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened.
- Add garlic, cumin, turmeric, and paprika, and cook for 1 minute until fragrant.
- Stir in cauliflower, split peas, vegetable broth, and water.
- Bring to a boil, then reduce heat and simmer for 30–40 minutes until peas and cauliflower are tender.
- Use an immersion blender to partially or fully puree the soup to desired consistency.
- Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
- Serve warm.
Notes
- For a creamier soup, blend completely; for more texture, blend partially.
- Add extra broth or water if soup thickens too much.
- Store leftovers in the refrigerator for up to 4 days.
- This soup freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
