Cauliflower Potato Soup with Peas

Spoonful of creamy cauliflower potato soup with cauliflower, potatoes, carrots, celery and green peas in a bowl.

4.62 from 26 votes

This creamy cauliflower potato soup is made with simple vegetables, potatoes and green peas for a hearty, comforting soup that's easy to make in one pot. Partially blending the soup creates a thick, creamy texture while keeping plenty of vegetables in every bite.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

2 tsp extra virgin olive oil or use water or broth for oil-free
1 medium white onion, diced about 1½ cups
1 cup peeled and chopped carrot about 2 medium carrots
1½ cups chopped celery about 3 ribs
4 cloves garlic minced
1 tsp thyme
½ tsp dried parsley
½ tsp dried rosemary
3 cups chopped cauliflower
2 heaping cups peeled and cubed potato about 1 large russet potato
4½ cups vegetable broth
1 cup green peas fresh or frozen
2 tsp fresh lemon juice or more to taste
salt and black pepper

Instructions

Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrot and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and herbs: Add the garlic, dried thyme, dried parsley and dried rosemary. Cook for 30–60 seconds, stirring constantly, until fragrant.
Simmer: Add the cauliflower, potato and vegetable broth. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 15–20 minutes, or until the potatoes and cauliflower are very tender.
Partially blend: Remove about 2 cups of the soup and carefully blend until smooth. Return it to the pot and stir to combine. Alternatively, use an immersion blender directly in the pot, pulsing briefly so some vegetables remain intact.
Add the peas: Stir in the green peas and simmer for 2–3 minutes, just until heated through.
Finish: Stir in 1–2 teaspoons fresh lemon juice. Taste and adjust with additional salt and black pepper as needed.
Serve: Serve immediately with fresh parsley, freshly cracked black pepper and a drizzle of olive oil.

Notes

Store leftover soup in an airtight container in the fridge for up to 4 days. To freeze, cool in the fridge then transfer to freezer containers or bags and freeze up to 3 months. Thaw in the fridge. Reheat in the microwave or on the stovetop until heated through.

Nutrition