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Cauliflower Pea Cream Soup

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Ingredients
  Water 5 Cup (80 tbs)
  White onion 1 Medium, chopped
  Stalk celery 1 , chopped
  Scallions 2 , chopped
  Cauliflower 1 Medium, cored and chopped
  Sea salt 1 Teaspoon
  White miso/1 vegetable bouillon 1 Tablespoon
  Peas 2 Cup (32 tbs) (Fresh Or Frozen)
  Dried dill/2 tablespoons fresh dill 1 Teaspoon
  Parsley 1 Tablespoon, chopped
  Dried basil 1 Teaspoon
  Dried sage 1⁄4 Teaspoon
  Cilantro 1⁄4 Cup (4 tbs), chopped
  Butter 2 Teaspoon
  Seasoned salt/Salt-free seasoning 1⁄2 Teaspoon
Directions

GETTING READY 1) Chop the onion, celery, scallions, parsley and cilantro. 2) Core the cauliflower and chop into 1- inch pieces. MAKING 3) In a heavy bottomed soup kettle, boil the water. 4) To the water, add celery, cauliflower along with miso, onion and scallions. 5) Bring the vegetables to a boil. 6) Cover the kettle and simmer for 10 minutes. 7) In the kettle , mix dill, peas, parsley, other herbs and cilantro. 8) Again bring to a boil. 9) Cover the kettle again and simmer for extra 10 minutes. 10) Uncover the kettle and let the mixture become cold. 11) In a food processor, blend the vegetables with liquid until creamy. 12) Return the mixture to the flame and add butter while stirring. FINALIZING 13) Adjust the flavor by adding seasoning and salt, if required. SERVE 14) Serve piping hot with a dollop of cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Gourmet, Healthy

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