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Green Peas are grown in Zone 1 - 5. To find out more information, flip to page 34. Green Split Pea & Cauliflower Soup Servings: 4-6 INGREDIENTS 2 Tbsp (30 mL) canola oil, cold pressed if available 2-3 cloves garlic, minced 1 yellow onion, diced 4 cups (1 L) chopped fresh or frozen cauliflower 1/2 cup (125 mL) dried green split peas, rinsed and drained 1 tsp (5 mL) dried thyme leaves 4 cups (1 L) vegetable or chicken broth Salt and freshly ground pepper to taste 1/3 cup (75 mL) crumbled Old Cheddar cheese DIRECTIONS 1. In a large heavy saucepan or Dutch oven, heat oil over medium temperature. Add garlic and onion, sauté until caramelized and fragrant, about 3-5 minutes. 2. Stir in cauliflower, dried split peas, thyme and broth. Cover and simmer for 20 minutes, or until peas are tender, may require another 5-10 minutes. 3. Remove from heat and carefully ladle into a blender or use a hand blender in the pot, to whir mixture to a chunky texture. 4. Return to saucepan, if necessary, and heat to a simmer. Season to taste. 5. Serve with crumbled cheese and a drizzle of cold pressed canola oil if desired. NUTRIENTS Per Serving (1/4 recipe, ~2 cups/500 mL) 247 Calories, 11 g Fat, 3 g Saturated Fat, 9 mg Cholesterol, 26 g Carbohydrates, 4 g Fibre, 6 g Sugar, 14 g Protein, 646 mg Sodium, 833 mg Potassium, 145 mcg Folate, 137 mg Calcium, 3 mg Iron TIPS • Cold pressed canola oil can be found at Safeway and Co-op as well as some organic food stores. A good quality extra virgin olive oil will work as well. • Crumbled Blue cheese can be substituted for the Old Cheddar cheese. • This soup freezes well for up to 3 months. Skip adding the cheese until you are going to serve it. • Turn this soup into a meal and serve with Baked Biscuits (page 27)! 15 | Cooking with Pulses | Soups & Salads

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