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Split Pea Soup 1 cup yellow split peas, soaked in water for 2 hours, drained 2 Tbs. long-grain rice 7 cups water 1 Tbs. grated ginger 2 jalapenos, seeded and chopped 1/2 tsp. turmeric 1/2 small cauliflower, cut into florets 3 slender parsnips, chopped salt and pepper to taste Seasoning: 1 tsp. mustard seeds 1 tsp. cumin seeds 1/2 tsp. fennel seeds 2 tsp. nut or seed oil 1 1/2 Tbs. chopped cilantro Combine all soup ingredients except salt and pepper in soup pot. Bring to a boil. Reduce heat to low and cover partially. Cook until peas are soft, about 1 1/2 hours. Cool soup slightly. Puree in batches in blender, then return to pot and salt and pepper to taste. For seasoning: place seeds in small non-stick pan over moderate heat. Cover; toast until seeds sputter and turn gray. Add oil. When oil is warm, add seed mixture to soup. Stir in cilantro.