Cauliflower Soup

This delicious, light and fresh-tasting soup gets its unique flavor from the mint. And unlike most recipes for cauliflower soup, this is not a cream-style soup. Instead, it’s a light and flavorful broth. So it’s extremely low-fat and low-calorie, plus it’s packed with healthy vegetables.

It freezes remarkably well, so I always like to make a large batch and freeze several jars for later.

2 medium onions, chopped (about 2 cups)
2 T butter (for a dairy-free version, use olive oil)
2 medium organic carrots, thinly sliced (about 1 cup)
2 medium celery ribs, thinly sliced (about 1 cup)
1 medium cauliflower, cut into small florets (about 1 cup)
2 large potatoes, cut into small cubes (about 3 cups)
(If you’re avoiding potatoes, you can add rice to the finished broth instead)
10 cups water
1 (10-ounce) package frozen peas
1/4 c finely chopped parsley (leaves & stems)
Juice of 1 lemon (more to taste)
1 teaspoon dried mint, or 3-4 T fresh chopped mint leaves

Saute the onion in butter (or olive oil) over medium heat until softened, about 5 minutes.

Add the carrots, celery, cauliflower, potatoes (if using) 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. If you’re using rice instead of potatoes, add 1/2 c or so about 15 minutes into the cooking time.

Stir in the peas and increase heat to high. When the soup returns to a boil, the peas (and rice) should be cooked enough.

Just before serving, stir in the parsley, lemon, and mint. Season to taste.

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