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.