Split Pea & Cauliflower Soup
Servings 8 servings (1.5 cups)
Calories 180kcal
Ingredients
- 1½ cups split green peas rinsed (≈ 300 g)
- 3 cups cauliflower florets small chopped (≈ 300 g)
- 1 medium onion diced
- 2 carrots diced (≈ 100 g)
- 3 cloves roasted garlic mashed (or 1 raw garlic clove, minced)
- 1 tbsp avocado oil or olive oil
- 1½ tsp smoked paprika
- 1 tsp dried thyme
- ¼ tsp ground cumin optional
- 1 tsp sea salt divided
- ¼ tsp black pepper or to taste
- 6 cups low-sodium vegetable or chicken broth
- 1 tbsp apple cider vinegar stir in at the end
- diced ham optional
- Optional Topping: Crispy turkey bacon or tempeh crumbles
Instructions
- Build the Base
- In a large soup pot, heat oil over medium. Sauté onion and carrots until softened (~7 minutes). Add garlic, smoked paprika, thyme, cumin (if using), and ½ tsp salt. Cook 1–2 minutes until fragrant.
- Simmer to Disintegrate
- Add split peas, cauliflower, and broth. Bring to a boil, then reduce to a gentle simmer, partially covered. Simmer for 75–90 minutes, stirring occasionally.
- Stir frequently during the last 30 minutes. The split peas will begin to break down naturally, thickening the soup and eliminating the need for blending.
- Final Seasoning
- Once peas are soft and broken down, stir in remaining salt, pepper, and apple cider vinegar. Add optional collagen powder and stir until fully dissolved.
- Serve
- Ladle into bowls. Top with crisped turkey bacon, fresh herbs, or a drizzle of infused olive oil.
Notes
Nutrition Facts (per 1.5 cup serving, estimated)
- Calories: 180
- Total Fat: 4 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 520 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 8 g
- Net Carbohydrates: 14 g
- Protein: 11 g (with ham added)