Serves: 4
Total Calories: 198

7 cups water
1 cup yellow split peas rinsed and drained
1 tablespoon grated ginger
1/2 teaspoon seeded, coarsely chopped serrano chile
1/2 teaspoon turmeric
1 (3-inch) piece kelp (optional)
1 tablespoon dried nettles (optional)
1 teaspoon brown mustard seeds
2 tablespoons sesame oil
1 teaspoon cumin
1 cup coarsely chopped onion
1 1/2 cups bite sized cauliflowerets
2 cups coarsely chopped swiss chard
1 teaspoon sea salt to taste

1. Bring the water, split peas, ginger, serrano pepper, turmeric, kelp (if using), and nettles (if using) to boil in a 4- quart stockpot. Reduce the heat to medium-low and simmer covered for 1 to 1 1/2 hours, or until the peas are soft.

2. While the peas simmer, place the mustard seeds in a medium-sized unoiled skillet and dry roast over medium heat. Cover and toast about 2 minutes, or until they pop.

3. Add the sesame oil, cumin, onions, and cauliflower to the skillet, and sauté, stirring occasionally for 5 minutes, or until the onions and cauliflower begin to soften. Add the chard and sauté for a minute, or until it turns bright green and the leaves start to wilt.

4. Transfer the sautéed vegetables to the soup pot. Cover and continue to simmer 5 to 10 minutes, or until cauliflower is tender. Add the salt. Adjust the seasonings, if desired.

5. Ladle the hot soup into bowls and serve.

Nutritional Facts:

Serves: 4
Total Calories: 198
Calories from Fat: 60

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