150g yellow split peas, soaked in water overnight
100g cauliflowers, florets and outer leaves
50g cauliflower root, peeled
4 of the outer leaves, washed and trimmed
100g white onion, peeled and finely chopped
1 garlic clove, peeled and finely sliced
Pinch cumin seed
Pinch fennel seeds
½ bunch tarragon, leaves picked and chopped
½ lemon, juice and zest
1 litre vegetable stock
Salt, for tasting
Cracked pepper, to finish
Heat a little olive oil in a pan, add the onion, garlic, cumin, fennel and sauté for a couple of minutes (do not need any colour).
Drain the split peas, rinse in fresh water then add to the onions. Cook for a further 2-3 minutes before adding the stock.
Cook over a low heat for 30-40 minutes. Remove a spoonful of the peas halfway through cooking whilst they are still whole, these are for later.
Whilst cooking, finish off the garnish. The cauliflower root just needs to have the outer skin peeled off, then thickly sliced.
Heat a little pan of boiling salted water, add the cauliflower leaves, cook for 30 seconds, remove.
Heat a non-stick pan with a touch of olive oil, add the cauliflower florets and cauliflower root, a little extra cumin seeds and toss in the pan a couple of times to coat all of the ingredients.
Add the saved split peas, leave to warm through over a low heat for 2 minutes. Have a taste at this stage to decide if you need to cook a little longer.
Place the soup, tarragon and lemon juice into your blender and pulse for a minute or so. Pour back into the pan, taste for seasoning. At this stage, test the consistency as it may be a little thick – up to you if you would like to add more water.
To serve, spoon into a serving bowl or takeaway container.
Garnish with the cauliflower garnish, zest over a little lemon, a few twists of cracked pepper and the cauliflower leaves.