Another “on the go” soup recipe:
1 cup cooked split yellow peas (if using dry use 1/2 a cup and increase the water by at least a cup)
1 cup broth
2 carrots, chopped
3/4 cup cauliflower (fresh or frozen)
1 clove of garlic, crushed
salt/pepper to taste
1 tsp madras curry powder.
If starting with dried peas cook for about an hour on low heat. Keep an eye on them, as they tend to absorb water very quickly and may burn! Once the peas are cook add the remaining ingredients, and cook till the vegetables are tender (20-30 minutes). Adjust seasonings according to your taste buds and add water or broth if you like your soups more liquidy.
Serve with a chunk of bread (to balance out all the fiber in there) and enjoy!