All RecipesSoups and Stews · One-Pot

Creamy Pea and Cauliflower Soup

40 minutes·Serves 5–8

I live in San Francisco, a mostly temperate climate, which means I frequently find myself startled by the arrival of the holidays or envious of photos of friends wearing flip-flops. One blustery cold day in August, I created this recipe to warm me up, while still celebrating the fresh taste of summer. Here, mild-flavored cauliflower makes a nice base for the brightness of green peas, tangy lemon, and fresh chives. This soup takes on a whole new identity when served cold—it’s like vichyssoise. I recommend keeping the soup unblended and warm on cold days, and smooth and cool on hot days.

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 1 large cauliflower, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon caraway seeds (optional)
  • 6 cups vegetable broth (less for a smaller cauliflower)
  • 1 teaspoon salt
  • 6 cups frozen peas
  • 1 teaspoon lemon juice
  • 3 tablespoons nutritional yeast
  • 2 teaspoons soy sauce
  • Freshly ground black pepper

Serving suggestion

Olive oil

¼ cup finely chopped fresh chives

½ cup chopped roasted hazelnuts

Instructions

  1. 1Sauté the olive oil, onion, and cauliflower in a large soup pot over medium heat for 6 minutes. Add the garlic and caraway seeds, if you want more bite, and sauté for 2 more minutes.
  2. 2Add the vegetable broth and salt and bring to a boil over medium-high heat. Decrease the heat and simmer for 15 minutes.
  3. 3Mix in the frozen peas and simmer for 7 more minutes. Remove from the heat. If you want to blend the ingredients, this is a good time to do so.
  4. 4Stir in the lemon juice, nutritional yeast, and soy sauce. Taste, and add salt and black pepper, as needed.
  5. 5Top with a drizzle of olive oil and the chopped chives and nuts.

Easy Ingredient Swaps

↔Grated Parmesan cheese for the nutritional yeast

↔Tamari for the soy sauce (for a gluten-free soup)

↔Chopped green onions for the chives

↔Any roasted nuts for the hazelnuts

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