Cauliflower Split Pea Soup - Center for Nutrition Studies

Name: Cauliflower Split Pea Soup - Center for Nutrition Studies
Ingredients: 1½ pounds green split peas; 1 large head cauliflower, cut into florets (reserve a portion for garnish, if you like); 1 large onion, large diced; 2 large carrots, large diced; 3 stalks celery, large diced; 4–6 cups low-sodium vegetable broth; 2–3 bay leaves; 1 leek, large diced; 3 large cloves garlic, minced; 2 russet potatoes, large diced; 2 large bunches Swiss chard, leaves and stems, cut in 2-inch slices; Red miso paste (optional); Freshly ground white pepper; Steamed or roasted cauliflower florets; Dusting of nutritional yeast; Chopped fresh parsley; Vegan Greek-style yogurt; Scallion green strips or chives; Sprinkle of mild Aleppo chili flakes or shichimi tōgarashi spice blend

nutritionstudies.org

Comfort in a bowl. You can serve it as a rustic soup with the veggies intact or a more refined blended soup with a creamier texture.

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Ingredients

1½ pounds green split peas
1 large head cauliflower, cut into florets (reserve a portion for garnish, if you like)
1 large onion, large diced
2 large carrots, large diced
3 stalks celery, large diced
4–6 cups low-sodium vegetable broth
2–3 bay leaves
1 leek, large diced
3 large cloves garlic, minced
2 russet potatoes, large diced
2 large bunches Swiss chard, leaves and stems, cut in 2-inch slices
Red miso paste (optional)
Freshly ground white pepper
Steamed or roasted cauliflower florets
Dusting of nutritional yeast
Chopped fresh parsley
Vegan Greek-style yogurt
Scallion green strips or chives
Sprinkle of mild Aleppo chili flakes or shichimi tōgarashi spice blend