Yellow Split Pea- Cauliflower Soup

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

* 2 tablespoons olive oil
* 8 ounces cauliflower florets, coarsely chopped (3 cups)
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup chopped carrot
* 1 1/2 teaspoons ground cumin
* 2 teaspoons minced garlic
* 2 bay leaves
* pinch + 1/8 teaspoon salt
* 1 pound yellow split peas
* 8 cups chicken broth or vegetable broth
* ground black pepper
* 10 tablespoons fat-free plain yogurt
* paprika (optional)

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Directions
1.
Heat the oil in a large pot set over high heat. Add the cauliflower, onion, celery, carrot, cumin, garlic, bay leaves, and a pinch of salt. Stir. Cover and cook over medium-high heat, stirring occasionally, for 5 minutes, or until golden. Add the split peas. Stir for 2 minutes to coat with the seasonings. Add the broth and 1/8 teaspoon salt. Bring almost to a boil.
2.
Reduce the heat so the mixture simmers. Cook for 35 to 40 minutes, or until the peas are very tender. Remove and discard the bay leaves. Ladle 3 cups of the soup into the bowl of a food processor fitted with a metal blade or into a blender. Process the mixture until smooth. Return to the pot. Season with pepper to taste. Stir to combine. Garnish each bowlful with 1 tablespoon yogurt and a dusting of paprika, if desired.
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Nutritional Facts per serving
CALORIES 230 CAL

FAT 3.2 G

SATURATED FAT 0.8 G

CHOLESTEROL 4.3 MG

SODIUM 178.9 MG

CARBOHYDRATES 35 G

TOTAL SUGARS 4.3 G

DIETARY FIBER 1 G

PROTEIN 16.6 G