Instructions

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• Firstly, add some water into two bowls and put them on the stove with medium heat. Add soaked lentils to one of the pots and split peas into another one. Cook them for around 10-15min until it softens. Put them aside once done.

• Cut the cauliflower into two pieces. If you desire, you can use the whole but I used only half as you can see it in the video. Also, do not throw away the leaves of the cauliflower. Wash them well and later in the recipe you will saute them with other vegetables.

• ​Cut carrots & courgette into the smaller pieces. After that, transfer all of the cut vegetables into a cooking bowl, add around 1,5 liters of water, and set the stove on the medium heat. Put on the lid, so the veggies are steaming evenly. Boil the vegetables for around 15 min.

• ​Cut onion and garlic into smaller pieces. Chop rosemary into tiny pieces as well. In this way, rosemary will add an extra flavor to the soup.

• ​Preheat the pan and add a tablespoon of coconut oil. Add onion, garlic & rosemary. Let the onion get lightly golden. Then add the cauliflower leaves and spring onion. Add all of the dry spices to the pan. Give it a good stir. Fry for around 3 - 5 minutes until the vegetables are soft.

• Once the veggies are soft, move them to the pot together with cauliflower, courgette, and carrots.

• Mix everything together and give it a minute for everything to sit.

• ​Remove the pot from the stove, let it cool down. Once it is cool, take a blender and process everything that is in the pot. After you reach a smooth consistency you can add nutritional yeast if you want the soup to be more creamy. Otherwise, just add on top cooked lentils and split green peas.

• ​Bring the pot back to the stove and heat it up again on the medium-high. Don't reach the boiling temperature. You can enjoy this soup with homemade bread or crackers. Recipes are here: