Adapted from the Alberta Pulse Growers
| 2 T | canola oil, cold pressed if available |
| 2–3 cloves | garlic, minced |
| 1 med | yellow onion, chopped |
| 4 c | chopped fresh or frozen cauliflower |
| ½ c | dried green split peas, drained and rinsed |
| ½ t | fresh thyme, chopped |
| 4 c | stock (use vegetable stock if you prefer a vegetarian soup) |
| kosher salt and fresh-cracked black pepper | |
| ⅓ c | crumbled sharp cheddar cheese |
In a large heavy saucepan or Dutch oven heat the canola oil over medium heat. Add the garlic and onion, sauté until caramelized and fragrant, about 5 minutes. Stir in the cauliflower, split peas, thyme and stock. Cover and simmer for about 20 minutes, or until the peas are tender. Remove from the heat and blitz to a chunky texture. (If using a blender, be careful transferring the hot liquid.) Season to taste. Serve with crumbled cheese and a drizzle of cold pressed canola oil if desired. Serves 4-6.