Serves: 4
Total Calories: 243

8 cups water
1 1/2 cups yellow split peas rinsed and drained
2 bay leaves
1 tablespoon dried nettles (optional)
4 cups bite sized cauliflowerets
2 tablespoons extra virgin olive oil
2 cups coarsely chopped carrots
1 cup coarsely chopped onion
3 cloves garlic thickly sliced
1/4 cup coarsely chopped parsley
2 tablespoons coarsely chopped dill
1 teaspoon coarsely chopped rosemary
1 teaspoon sea salt or to taste

1. Bring the water, split peas, bay leaves, and nettles (if using) to boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 30 minutes, or until peas are soft. Add the cauliflower florets and continue to simmer.

2. While the peas and cauliflower simmer, heat the oil in a medium-sized skillet over medium heat. Add the carrots, onions, and garlic, and sauté, stirring occasionally for 5 to 10 minutes, or until the carrots begin to soften.

3. Transfer the sautéed vegetables to the soup pot, and continue to simmer another 20 to 30 minutes, or until the peas melt.

4. Add the parsley, dill, rosemary, and salt. Adjust the seasonings, if desired. Remove and discard the bay leaves.

5. Ladle the hot soup into bowls and serve.

Nutritional Facts:

Serves: 4
Total Calories: 243
Calories from Fat: 60

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