Creamy Curried Split Pea Soup w/ Cauliflower

1 Tbsp olive oil

1/2 medium onion, chopped

1 celery stalk, chopped

3 cloves garlic, minced

1/8 tsp red pepper flakes

1 tsp cumin

1/2 tsp turmeric

1/2 tsp curry powder

1/2 tsp salt

1/8 tsp pepper

1 new (yukon gold) potato, 1" dice

1 c. yellow split peas

5 c. vegetable broth

3 c. cauliflower florets, broken into small pieces

Heat olive oil in saucepan over medium heat. Add onion, celery, and garlic.  Saute' 5 minutes until vegetables are soft.  Add a pinch of salt if pot becomes too dry.  Add red pepper flakes and saute' another minute or two.  Add spices and saute' another minute, until fragrant. Add potato, peas and broth.  Bring to a boil over high heat.  Once boiling, reduce heat to low and simmer, covered, for an hour.  Cool slightly and puree' with either and immersion blender or regular blender (I live by my immersion blender, especally when it comes to soup.  Super cheap and totally worth every penny.)

While soup is simmering, bring a pot of water to a boil.  Place cauliflower in boiling water until almost done, 5-7 minutes (taste to check progress).  Once the cauliflower is almost ready, drain and add to blended soup.  Continue to simmer for another 10 minutes.  Serve nice and hot with a piece of toasty bread for dipping!