In winter months when cold bitter temperatures get under our skin a good soup comes to rescue. It warms you up from inside out.
I’m a huge fan of soup. I keep telling myself I should make it more often. I have some mushrooms in the fridge and so in fact right after I finish writing this blog post I’m going to put the apron on and head over to the kitchen and make mushroom soup.
Today I want to share with you a really easy and tasty recipe for Cauliflower and Pea Soup.
Cauliflower and Pea Soup ( servings 6-8)
1 Cauliflower head, washed and separated into small florets
3 large carrots, peeled and sliced/chopped
2 celery sticks, chopped
1medium onion, chopped finely
2 medium size potatoes, peeled and cubed
2cups fresh or frozen peas
1tbl olive oil
1tsp red paprika
salt and a pepper to season
1/8tsp freshly zested nutmeg
4cup chicken stock + 3 cups water or vegetable stock
1tsp soy sauce(optional)
Peel, chop, slice, prepare all the vegetables.
In a medium size pot, heat oil and melt butter, add onions and celery, cook for couple minutes add carrots. Season with salt and pepper, cook on medium heat, for about 10 minutes. Remove from heat let cool for 1 minute, stir in 1tsp red paprika.
Add potatoes, cauliflower, dust flour on top. Stir well. Cook for 2-3 minutes, stirring well
Then add warm chicken stock and water, or depending how thick or thin you want your soup, you can ad more liquid. Taste, season with salt and pepper.
Bring to simmer and cook until vegetables are almost cooked through.
Add peas, and simmer for additional 5 minutes or so.
Stir in soy sauce. Serve.
Can be made ahead and stored in the fridge for up to 4 days.
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