Ingredients:
1 teaspoon olive oil
2 carrots, chopped
2 leeks, chopped
2 Bay leaves
1 cup yellow split peas, rinsed and picked over
8 cups (1.9 L) vegetable stock
1 medium zucchini, chopped
1 small head cauliflower, chopped
2 cups coconut milk
cayenne pepper, to taste
salt and fresh ground pepper, to taste
Heat the oil in a large pot on medium heat. Add the carrots, leek and Bay leaves. Stir and cook for 5 minutes.
Add the peas to the pot. Stir and cook for another 5 minutes.
Add the vegetable stock. Stir well. Bring the soup to a boil and reduce it to a simmer. Simmer the soup, partially covered, for 45 minutes or until the peas are tender.
When the peas are tender, using a whisk, whisk the soup to try to break up the cooked peas. Add the zucchini and cauliflower to the soup. Using a spoon, stir well, bring the soup to a boil, reduce it to a simmer, cover and simmer the soup for 15 minutes or until the cauliflower is tender.
Add coconut milk, cayenne pepper, salt and fresh ground black pepper to the soup. Serve.
