Anyone finding themselves in a lunch rut? Sometimes lunch is such an afterthought. What can I grab is 5 seconds that is healthy and satisfying?
Sadly it doesn’t work like that. It needs a little forethought and planning as with all things it isn’t immediate. I have seen online people lining up their 5-day lunches prepared on a Sunday night ready for the week. Maybe we don’t need to be that organised but what I have found useful is having a cold pot of soup in the fridge ready to be quickly heated and put in a flask for easy travel.
Of course, any blended soup of veg does the trick essentially equivalent to a hearty warm hug. In this soup though I wanted that warm hug to stay with you a bit longer.
So I have alerted the “split yellow peas”. Split peas are high in protein, fibre, and low in fat. They really do keep us a bit fuller for a bit longer.
I soaked mine overnight in cold water just to lessen the cooking time.
Split Yellow Pea Rosemary Cauliflower Soup
1 cup (250 ml) dried yellow split peas (soaked overnight)
1 head cauliflower
1 large onion
4 cloves garlic
1 Tbsp dried rosemary
water to cover
2 Tbsp apple cider vinegar
dash chilli powder
Yellow pepper and fresh sorrel chopped on top (optional)
1)Sweat your roughly chopped onion and garlic in a pot with a touch of olive oil.
2)Add your rosemary and chopped carrots and fry further.
3)After everything looks coloured and cooked add your vinegar and allow it to boil away.
4)Add Chopped cauliflower and drained yellow peas if you soaked them overnight in water.
5)Add water to cover veg, sea salt/pepper, chilli powder
6)Bring to a boil and then turn down the heat to allow everything to cook maybe an hour on a simmer.
7)Once everything is cooked until soft use a hand blender to puree everything till smooth. If too thick add a little more water. Taste your soup if a little bland don’t worry add a little more salt, pepper, squeeze of lemon, drizzle of honey and soup with come alive I promise!!!!
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