2 T. olive oil

8 ounces cauliflower florets, coarsely chopped (3 C.)

1/2 C. chopped onion

1/2 C. chopped celery

1/4 C. chopped carrot

1 1/2 tsp. ground cumin

2 tsp. minced garlic

2 bay leaves

Pinch + 1/8 tsp. salt

1 pound yellow split peas

8 C. chicken broth or vegetable broth

Ground black pepper

10 T. fat-free plain yogurt

Paprika (optional)

 

Heat the oil in a large pot set over high heat. Add the cauliflower, onion, celery, carrot, cumin, garlic, bay leaves, and a pinch of salt. Stir. Cover and cook over medium-high heat, stirring occasionally, for 5 minutes, or until golden. Add the split peas. Stir for 2 minutes to coat with the seasonings. Add the broth and 1/8 tsp. salt. Bring almost to a boil. Reduce the heat so the mixture simmers. Cook for 35 to 40 minutes, or until the peas are very tender. Remove and discard the bay leaves. Ladle 3 C. of the soup into the bowl of a food processor fitted with a metal blade or into a blender. Process the mixture until smooth. Return to the pot. Season with pepper to taste. Stir to combine. Garnish each bowlful with 1 T. yogurt and a dusting of paprika, if desired.

 

Yield: 10 servings

Calories: 227

Fat: 3g

Fiber: 1g