Curried Split Pea Soup with Cauliflower

Curried Split Pea Soup with Cauliflower
By, Heather

1 tablespoon finely minced ginger
3-4 cloves of garlic, minced
1 large onion, coarsely chopped
1 cup carrots, cut into 1/2-inch slices
6 cups boiling water
1 1/2 - 2 cups dried green or yellow split peas, picked over and rinsed
1-2 tablespoons mild curry powder (to taste)
3/4 - 1 head of fresh cauliflower, chopped (or 1 lb frozen cauliflower)
Salt to taste
Pepper to taste

Put water on the stove to boil. Add a tiny bit of oil (1 tsp.) in pressure cooker, and saute onions. Remove onions and add trivet to bottom of pressure cooker. Add all ingredients (including boiling water) and 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 (rocking steadily) 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.) Remove the lid, tilting it away from you to allow any excess steam to escape. Taste to see if more salt or pepper should be added.

Put cooked food into food processor to puree into a thick soup.

Serve with cheese if desired.