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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC



Serves 8-10   Soaking time = 8 hours

Prep time = 20 minutes   Cooking time = 45 minutes or more


Comfort in a bowl. Thick and creamy, with a luscious texture, this is my son's all-time favorite soup. What I love about it is its reliance on homely, common veggies and how simple and fast it is to make. You can serve it as a rustic soup with the veggies intact or as a more refined blended soup with a creamier texture.  Both are delicious!  Rich in fiber and antioxidants, light in calories, sodium and fat.



1 large, or 2 medium, onions, large dice

3 large cloves garlic, minced

2-3 bay leaves

2 large carrots, peeled or scraped, large dice

3 stalks celery or 6 celery hearts, large dice

1 large head white, yellow, blue cauliflower, or a mix, cut into florets. Reserve some florets for garish, if desired.

1 leek, cleaned well, large dice

2 russet potatoes, large dice

1 ½ pounds split green peas, rinsed and soaked 8 hours or overnight

4-6 cups water or no-sodium broth, as needed to cover vegetable

2 large bunches of Swiss chard, cut in 2” slices

Sea salt to taste (optional)

Freshly ground black pepper to taste for the chunky split pea version, or use ground white pepper for the blended version.


Garnish possibilities:

Dusting of nutritional yeast,

Chopped fresh parsley or chives,

Steamed or roasted cauliflower florets

Dollop of soy yogurt or soy crème fraîche




~ Rinse and soak split peas for a minimum of 8 hours. Drain. Set aside.

~ Lightly steam or dry roast any cauliflower florets you might like to use as a garnish (optional).


In a large soup pot, dry sauté onion, carrot, and celery over a low flame, stirring occasionally, as the vegetables gently sweat. Add a small amount of broth as they begin to dry and stick to the pot. Add the bay leaves, leek and garlic, stir to combine and cook for a minute. Now add the cauliflower, potato and split peas, stirring. Cook for 1-2 minutes. Add enough broth to cover all the veggies by 1-2 inches. Simmer on low for a minimum of 30 minutes, stirring occasionally. Toss in the chard and cook for the final 15 minutes or until tender. Season to taste.


While you can get away with eating the soup as soon as the peas are tender, it will improve the longer it cooks, and is possibly even tastier if you prepare it in advance, store it in the fridge, and reheat it, which gives the peas a chance break down further and become increasingly creamy.


Serving suggestions:

If you're in the mood for a chunky, rustic soup, simply serve the soup as is, with a fresh grind of black pepper, a dusting of nutritional yeast if you like, and some fresh herbs on top.


For a more formal creamy texture, blend the soup with an immersion blender before serving. Garnish with steamed cauliflower herbs, a dollop of soy yogurt or crème fraiche.  Yum!


Split Pea Cauliflower Soup