Cauliflower Soup
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 2 medium onions, chopped (about 2 cups)
- 2 tablespoons butter
- 2 medium carrots, thinly sliced (about 1 cup)
- 2 medium celery ribs, thinly sliced (about 1 cup)
- 1 medium cauliflower, cut into small florets (about 4 cups)
- 2 large potatoes, cut into 1 1/2 to 2 inch chunks (about 3 cups)
- 10 cups water
- 1 (10 ounce) package frozen peas
- salt
- pepper
- 1⁄4 cup finely chopped fresh parsley
- 1 lemon, juice of (approximately)
- 1 teaspoon dried mint
Directions
- In a 4-5 quart pot over medium heat, saute the onion in butter until wilted, about 5 minutes.
- Add the carrots, celery, cauliflower, potatoes, and water; increase heat to high, bring to a boil; reduce heat, and simmer gently, uncovered, stirring occasionally, until all the vegetables are very tender, about 25 minutes.
- Stir in the peas and increase heat to high; when the soup begins to boil, the peas should be cooked.
- Just before serving, season with salt and pepper to taste, stir in the parsley, lemon juice, and mint.
- Variation-to make the soup thicker and more substantial, add 1/4 cup white rice with the vegetables.
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