This is a super simple soup where the sumac really is “the star of the show.”
1/4 Cup Extra Virgin Olive Oil
1 onion, peeled and finely diced
2 cloves fresh garlic, peeled and finely chopped
2 large carrots, peeled and grated coarsely
1 head cauliflower, cored and cut/torn into bite-sized florets
2 Cups yellow split peas
8 Cups cold water
Sea Salt, Finely-Ground Black Pepper
Ground Sumac, to serve
Extra Virgin Olive Oil, to serve
Heat olive oil in a large saucepan over medium heat. When oil is hot, add diced onion and cook gently for 2-3 min or until tender and beginning to caramelize. Add chopped garlic, cauliflower and carrot to onions and cook for an additional 5-8 min, stirring often until vegetables are beginning to soften.
Add split peas and cold water to saucepan and raise heat to medium-high. Bring liquid to a boil, then reduce heat down to a simmer. Cover pan and allow to simmer for 50-60 min, lifting lid and stirring occasionally (especially towards the end of cooking time).
In the last 10 minutes of cooking, season soup generously with sea salt and black pepper. If a thinner soup is desired, add water to mixture as needed.
Serve soup piping hot, sprinkled generously with ground sumac and drizzled with extra virgin olive oil.