Curried Split Pea Soup with Cauliflower

Check out how many calories in Curried Split Pea Soup with Cauliflower. Get answers to all your nutrition facts questions at FitClick.
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filed under Main Dishes

Main Dishes
Serving size: 1/4 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 359 (18% DV)
Fat: 2g (3% DV)
Carbohydrates: 67g (22% DV)
Protein: 21g (42% DV)
Ingredients:  Makes 4 servings (1 each)

Tip: For nutritional information on all the ingredients in Curried Split Pea Soup with Cauliflower just click on each ingredient name. Then adjust the serving size for any Curried Split Pea Soup with Cauliflower ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Spray the bottom of the cooker with non-stick spray, or add just a tiny bit of oil (1 tsp.), and begin heating it. Add the cumin, fennel, and black mustard seeds over medium-high heat and toast them for about 10 seconds (they may or may not begin to pop). Stir in the ginger, garlic, and onions and continue to cook, stirring frequently, for another minute. Add the carrots, boiling water (stand back to avoid sputtering), split peas (I used yellow this time), and curry powder. Stir well to be sure that no bits of onion or spices have gotten stuck to the bottom of the pot.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 6 minutes. Allow the pressure to come down naturally for about 10 minutes, then quick-release the pressure (place the pot under cold running water if your PC doesn't have a quick-release button). Remove the lid, tilting it away from you to allow any excess steam to escape.

Add the chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower (no need to thaw first). Stir in salt. (If no salt is desired, try stirring in fresh lemon juice a tablespoon at a time until the flavor is to your liking.) If the soup is too thick, thin it with water or stock.

There you go--soup and a vegetable all in one!
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