Pea soup is a common dish in many different cultures. Split pea soup was a staple of the British and Irish diets in the 18th and 19th centuries. Peas were affordable and simple to store in dried form, so sailors enjoyed eating them. Peas continue to be a fantastic staple dish in current times since both of these statements are still true.
Serving Size: make 4 cups
Prep time: 30 mins
Cook time: 90 mins
Ingredients:
2 cups cauliflower, chopped
2 cups green split peas
8 cups low-sodium vegetable broth
2 carrots, diced
1 onion, diced
1 tbsp coriander
1 tbsp garlic granules
1 tbsp cumin
1/2 tsp curry
1/2 tsp garam masala
Direction:
1- Bring the split peas and the vegetable broth to a boil in a large soup pot with a lid. Then reduce heat to medium-low and continue to simmer for 1 hour, stirring occasionally.
2- In a sauté pan, sweat* the cauliflower, carrots, and onions until the cauliflower starts to brown and the onions become translucent, stirring frequently. If the veggies start to stick to the bottom of the pan, add a little water as needed. Then add the spices and cook for a couple more minutes, stirring frequently. Pour the veggies into the split peas.
3- Let the soup simmer for 30 minutes, or until it reaches your desired consistency.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.