Cauliflower Pea Soup
Cauliflower pea soup is a creamy, comforting soup made with cauliflower and peas blended until silky smooth, then finished with garlic, thyme, and a splash of cream.
Ingredients
- 1 head cauliflower, chopped
- 4 cups vegetable broth
- 2 garlic cloves, minced
- 1 cup frozen peas
- ½ teaspoon dried thyme
- ½ cup heavy cream
Instructions
- Heat a little oil in a large pot over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the chopped cauliflower and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the cauliflower is very soft.
- Add the frozen peas and dried thyme. Simmer for 2–3 minutes, just until the peas are bright green and warmed through.
- Use an immersion blender to puree the soup until completely smooth. If using a blender, blend in batches and return the soup to the pot.
- Reduce heat to low and stir in the heavy cream until fully combined. Taste and adjust with salt and black pepper as needed, then serve warm.
Nutrition
Notes
- Add peas near the end: Simmer the peas only a few minutes before blending so they stay bright and the soup keeps its fresh flavor.
- Blend until completely smooth: Give it an extra minute of blending for the silkiest texture, especially if you want a creamier feel without adding more cream.
- Stir in cream on low heat: Keep the heat low when adding cream so the soup stays smooth and does not separate.
- Season at the end: Cauliflower and broth can vary, so taste after blending and adjust salt and pepper right before serving.
- Finish for better flavor: A small squeeze of lemon or a sprinkle of herbs right before serving makes the soup taste brighter.
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