Split Pea and Cauliflower Soup (gf)

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.