Description

This chunky yet thick and creamy cauliflower potato soup with peas is full of flavor and nutrition while staying healthy and low in fat. This easy plant-based soup is perfect for a filling meal served with toasted sourdough bread.

Ingredients

2 cups diced white onion, 1 medium onion
4 cloves garlic, minced
1.5 cups chopped celery, 3 medium ribs
1 heaping cup peeled and chopped carrot, 3 medium carrots
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
2 cups chopped cauliflower
2 heaping cups peeled and cubed potato, 1 large russet potato
4.5 cups vegetable broth
1 cup green peas, fresh or frozen
Fresh lemon juice, optional
Salt and pepper, to taste

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Instructions

Add the onion, garlic, carrot, and celery to a soup pot with 1/4 cup vegetable broth and a pinch of salt and pepper. Cook over medium heat until the vegetables start to soften and become fragrant, about 6 minutes.
Stir in the dried parsley and thyme and cook for a few more minutes.
Add the potato, cauliflower, and remaining vegetable broth. Bring to a light simmer and cook for about 15 minutes, until the vegetables are tender.
Carefully scoop about half of the soup into a blender and blend until smooth, allowing steam to escape while blending. Pour the blended soup back into the pot with the remaining chunky soup. Alternatively, use an immersion blender directly in the pot until the desired consistency is reached.
Stir in the green peas and add a spritz of fresh lemon juice. Season with salt and pepper to taste.
Serve immediately or store in a sealed container in the refrigerator for up to 5 days.

Notes

See the original recipe post for the Instant Pot method. For a thicker soup, blend more of the vegetables. For a chunkier texture, blend less of the soup. Serve with toasted sourdough bread for a filling plant-based meal.

Prep Time: 10 minutes
Cook Time: 23 minutes
Category: Soup
Method: Stovetop
Cuisine: American