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Green Split Pea & Cauliflower Soup

A wonderfully lighter version of traditional pea soup that’s quick to make plus full of flavour and vegetables!


  • 2 Tbsp (30 mL) canola oil, cold pressed if available
  • 2–3 cloves garlic, minced
  • 1 yellow onion
  • 4 cups (1 L) chopped fresh or frozen cauliflower
  • 1/2 cup (125 mL) dry green split peas, drained & rinsed
  • 1 tsp (5 mL) dried thyme leaves
  • 4 cups (1 L) low sodium vegetable or chicken broth
  • salt & freshly ground pepper to taste
  • 1/3 cup (75 mL) crumbled Old Cheddar cheese


In a large heavy saucepan or Dutch oven heat canola oil over medium temperature. Add garlic and onion, sauté until caramelized and fragrant, about 3-5 minutes.

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.

Remove from heat and carefully ladle into a blender or use a hand blender in the pot, to whir mixture to a chunky texture.

Return to saucepan, if necessary, and heat to a simmer. Season to taste.

Serve with crumbled cheese and a drizzle of cold pressed canola oil if desired.


  • Regular canola oil also works in this recipe if you can’t find cold pressed canola oil.  You can also use a good quality extra virgin olive oil.
  • Fresh or frozen broccoli can be substituted for the cauliflower or you can use a mix of both!
  • 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.

Reviews [2]

I liked it

Loved this! I actually didn’t have split green peas on hand so used my split red lentils. Still taste so good!

Bev Anderson
I liked it

Used split yellow peas
Cooked in Instant Pot on soup setting (8 minutes pressure cook)