Cauliflower and pea soup

Marni Wasserman

Here you have it, the world’s easiest soup. Well not really, but it is pretty simple and made all in one pot — just warm, purée, and serve!

Ingredients:
2 ½ cups green or yellow split peas
1 large onion, peeled and chopped
3 carrots, peeled and chopped
1 head of cauliflower, cut into small florets — or try 1-2 small sweet potatoes if using yellow peas (to thicken and sweeten)
2 celery stalks, chopped
Pinch of rosemary
Pinch of thyme
Fresh oregano
Pinch of sea salt
Freshly ground black pepper
1 large bunch of greens (kale, spinach or chard)

Directions:
1. In a large soup pot, put 6 cups of water and bring to a boil over high heat. Add the split peas, onion, carrots, cauliflower, celery and herbs. Stir and bring to a boil again.

2. Reduce the heat and simmer, uncovered, until the peas and vegetables are tender, about an hour. If you prefer a creamy soup, transfer half the mixture to a blender and blend until smooth. Return it to the soup pot and mix well to combine.

3.  Stir in chopped greens of choice into warm soup, to wilt.

4. Season to taste with salt and pepper and serve immediately.