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Split Pea Cauliflower Soup

Cook Time: 1 hour

Serves: 6


2 oz. olive oil

1 onion, diced

4 cloves of garlic, minced

1 tbsp cumin

1 tsp coriander

½ tsp garam masala

4 carrots peeled and grated

2 cups cauliflower finely chopped or riced

2 stalks celery, minced

1 cup dulse

2 cups green split peas, rinsed

2 bay leaves

8 cups low sodium vegetable broth

salt and pepper to taste


  1. Heat olive oil in a large stock pot over medium/high heat. Satute onions and garlic for 2-3 minutes

  2. Add cumin, coriander, and garam masala. Saute an additional 2 minutes.

  3. Add cauliflower, peas, carrots, and celery. Stir to coat.

  4. Add bay leaves and vegetable broth. Bring to a boil.

  5. Lower to a simmer and cook in a covered pot for 45 minutes. Remove bay leaves when cooking is done.

  6. Use an immersion blender or ladle into a food processor and puree in batches. Season with salt and pepper to taste.

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