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Cauliflower, bacon and split pea soup
Cauliflower, bacon and split pea soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Satisfying low-fat soup that's a complete meal.
Ingredients:
  • 1 250g pkt dried yellow split peas
  • 1 175g pkt lean bacon, fat trimmed, chopped
  • 2 tsp ground coriander
  • 1.25L (5 cups) chicken style liquid stock
  • 1 brown onion, chopped
  • 1 garlic clove, crushed
  • 1/2 medium (about 400g) cauliflower, cut into small florets
  • 300g natural yoghurt
  • 2.50 gm ground cumin
  • 62.50 ml chopped fresh chives
  • Ground black pepper, to taste
Instructions:
  • In a large bowl, immerse the split peas in cold water and let them soak for 6 hours to soften. Cover and set aside. (Tip: Check microwave instructions if desired.)
  • In a large saucepan over medium heat, crisp up the bacon, stirring until golden, for about 5 minutes. Toss in the coriander and cook for 30 seconds until fragrant, making sure to stir.
  • After draining the split peas, combine them in the pan with the stock, onion, and garlic. Bring the mixture to a boil over high heat, then simmer on medium-low heat with a lid on for 30 minutes until the split peas are tender.
  • Cook the cauliflower in a covered pan for 15 minutes or until tender.
  • In a small bowl, mix together 1/3 of the yogurt, cumin, and 1 tablespoon of chives.
  • Take the soup off the heat, season with pepper, and stir in the rest of the yoghurt until combined. Serve the soup in bowls, garnish with remaining chives, and add a dollop of the yoghurt mixture on top.

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