Cauliflower Soup with Fresh Peas & Mint


  • 1 tbsp. butter plus 1 tbsp. extra virgin olive oil
  • 1 onion, chopped
  • ½ tsp. salt, plus more to taste if necessary
  • 2 cloves garlic, chopped
  • 1 head cauliflower, chopped (big, 1½ lbs.)
  • 5 cups low sodium vegetable broth
  • 1 package of fresh or frozen green peas (1/2 lb.)
  • 1 cup finely chopped mint for garnish
  • freshly ground black pepper


Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings



  1. In a large pot over medium heat, melt 1 tbsp. of the butter and oil. Add the onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the cauliflower, stir to combine, cover and cook 2 minutes. Add the broth, bring to a boil, reduce the heat to maintain a steady simmer, and cook the soup until the cauliflower is tender to the bite, about 8 to 10 minutes.
  3. Puree the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth.
  4. If using fresh peas, blanch the peas in boiling water for two minutes until tender but still crisp. If using frozen peas, thaw by placing in a sieve and pouring 3 cups of boiling water through to heat them slightly.
  5. Finely chop MINT.
  6. Serve soup warm. Garnish with whole peas, MINT and freshly ground black pepper.

Recipe by FamilyCook Productions Teen Battle Chef