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Cauliflower and Yellow Split Pea Soup with Turmeric and Curried Ghee

You are going to love this delicious Asian spiced soup!
Prep: 20 minutes
Cook: 2 hours
Total: 2 hours 20 minutes
Servings: 8 servings.
Author: The Bojon Gourmet

Ingredients

For the soup:

  • 1 cup yellow split peas (optionally soaked overnight in cool water and drained), (8 ounces / 225 grams)
  • 3 tablespoons ghee , (or butter or coconut oil)
  • 1 large or 2 medium yellow onions, diced
  • 2 tablespoons finely chopped fresh ginger root
  • 1 tablespoon finely chopped fresh turmeric , (or 1 teaspoon powdered)
  • 1 tablespoon curry powder
  • 8 cups water, more as needed
  • 1 1/2 teaspoons salt
  • 1 1/2 pounds cauliflower, chopped (about 7 cups), (680 grams)
  • stems from 1 bunch cilantro, cleaned well and chopped, (about 1/2 cup)
  • 1 can coconut milk, (13.5 ounces)
  • juice from 1 lime, more to taste
  • cilantro leaves for garnish

For the curried ghee swirl:

  • 3 tablespoons ghee , (or butter)
  • 1 teaspoon curry powder
  • a big pinch of salt

Instructions

Make the soup:

  • If you didn't soak your split peas, place them in a heat-proof bowl, cover with boiling water, and let soak for an hour or two. Drain.
  • In a large soup pot set over a medium flame, melt the ghee. Add the onion, ginger, turmeric and curry powder and cook, stirring occasionally, until the onion is tender, 5-10 minutes. Add the drained split peas and the water, bring to a boil, then reduce the heat, cover, and simmer until the split peas are very soft and falling apart, about 1 1/2 hours. Add more water to the pan as needed to keep the peas looking soupy.
  • When the split peas are cooked, add the salt, cauliflower, cilantro stems, coconut milk, and enough water to just cover the cauliflower. Bring to a simmer and cook, covered, until the cauliflower is tender, 20 minutes. Let the soup cool slightly, then puree smooth with an immersion blender (or let cool to room temperature and puree in a blender or food processor). Blend in the lime juice, and taste for salt and lime, adding more of either if you like. Thin with a bit of water if it's too thick; it will continue to thicken as it sits.

Make the curried ghee:

  • In a tiny pot or skillet, melt together the ghee, curry powder, and salt, stirring well. Serve bowls of soup topped with a swirl of curried ghee and cilantro leaves.
  • The soup keeps well, refrigerated, for up to 5 days. Reheat before serving.

Notes

Split peas take a while to cook; soaking them overnight, or briefly with boiling water, helps to speed up the process.
I made this with full-fat coconut milk which makes for a rich soup, but feel free to use the light stuff for something a bit thinner and more brothy.
You can easily make this vegan by swapping out the ghee for coconut oil.
Ghee is clarified butter that has a nutty, warm flavor; it can be found in the Indian section of well-stocked grocery stores or Indian markets, or you can make your own. (I like to keep it around for popping corn since it has a high smoke point.)
This soup keeps well refrigerated and becomes even more flavorful as it sits; it will also thicken as it sits, so thin with a bit of water as needed.
Nutritional values are based on one of eight servings.

Nutrition

Calories: 324kcal | Carbohydrates: 25g | Protein: 9g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 29mg | Sodium: 491mg | Potassium: 683mg | Fiber: 10g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 45.5mg | Calcium: 55mg | Iron: 2.9mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!