Step 1

In a 5.5-quart dutch oven, saute the diced onion in olive oil and a pinch of salt until translucent.

Step 2

Add the cauliflower, celery and split peas, broth, garlic, salt and pepper and bring to a boil on high heat.

Step 3

Once boiling, reduce heat to medium-low and simmer for 20 minutes or until cauliflower and split peas are softened completely. In the last 5 minutes of cooking add the spinach.

Step 4

Puree the soup in three batches in a high powdered blender on highest speed for smooth, creamy soup.

Step 5

Garnish with a drizzle of olive oil, freshly ground black pepper, smoked paprika and/or lemon zest.