Saturday, February 23, 2013

Savory Yellow Split Pea and Cauliflower Soup

Tis the season for soup, and this is a good one.  There are some uncommon partners in this soup, but they really work well together.  I like the combo of cauliflower and tomatoes and have been experimenting more and more with those these days.  You'll see another recipe coming up very soon with those two together again.  Also, the Napa cabbage is a nice contrast and mixes textures.  This will warm your tummy for sure.

Savory Yellow Split Pea and Cauliflower Soup


1 pound dried yellow split peas
Water to cover
1 - 32oz. box Imagine No-Chicken Broth
2-3 cups of Napa cabbage, chopped
5 russet potatoes, peeled and chopped
1 small head cauliflower, chopped
1 - 29oz. can diced tomatoes
1 - 15oz. can tomato sauce
2 tsp. ground cumin
2 tsp. dried basil
Salt and pepper to taste


Sort the peas for grit and place in a large pot.  Add enough water to cover the peas a couple of inches, and cook over medium heat for about 30 minutes.  Add water during cooking time, if it's getting too close to the level of the peas.  Add the remaining ingredients and cook for another fifteen minutes.  So easy but good.  Feeds five hungry vegans.


  1. Very unique. You're really on a creative role lately.

  2. This would be delightful on these cold winter nights...I love it BM.

  3. I love different combinations like this! It definitely is soup season, although I'm starting to really get the itch for salad season.....

  4. SV, thanks, I like having fun with different flavors and textures.

    Millie, thanks, warm yourself up!

    Molly, I love both seasons and often pair soup and salad together despite the weather.

  5. This is definitely the sort of soup that makes me happy it's winter, so I can cook up a big batch of it!

  6. Joey, yes, soup tastes so good when it's cold out.