Cauliflower Pea Soup Topped With Heirloom Tomatoes
Vibrant & Refreshing: Cauliflower, Pea, and Leek Soup Topped With Heirlooms
Looking for a light yet satisfying soup that bursts with fresh flavors? Our Cauliflower, Pea, and Leek Soup is the answer! This Mediterranean-inspired recipe is perfect as an appetizer or a light meal, especially during warmer months. It’s incredibly easy to make and packed with nutrients, offering a delightful combination of creamy cauliflower, sweet peas, and subtly sweet leeks. The finishing touch of fresh pea shoots and a drizzle of olive oil elevates this soup to something truly special.
This isn’t your average soup. The gentle sweetness of the leeks and peas perfectly complements the mild, slightly nutty flavor of cauliflower. We’ve kept the recipe simple, allowing the natural flavors of the ingredients to shine through. It’s a fantastic way to enjoy seasonal produce and impress your guests with a sophisticated yet approachable dish.
What makes this soup so good?
- Flavorful Base: The combination of leeks, cauliflower, and garlic creates a rich and savory foundation.
- Fresh & Vibrant: Frozen peas add a pop of sweetness and color.
- Easy to Make: This soup comes together quickly, making it perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins and fiber, it’s a guilt-free indulgence.
- Beautiful Presentation: Garnished with pea shoots and a drizzle of olive oil, it’s a feast for the eyes as well as the palate.
Serving Suggestions:
- Serve chilled for a refreshing summer soup.
- Garnish generously with pea shoots and a drizzle of high-quality olive oil.
- Add a swirl of crème fraîche or yogurt for extra creaminess.
- Pair with crusty bread for dipping.
Frequently Asked Questions:
Q: Can I use fresh peas instead of frozen?
A: Absolutely! About 1 cup of shelled fresh peas would work beautifully. You may need to cook them for a slightly longer time.
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will actually meld together even more beautifully.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan.
Q: Can I add other vegetables to this soup?
A: Certainly! Spinach, zucchini, or potatoes would be delicious additions.
Q: What kind of olive oil should I use for garnish?
A: A high-quality extra virgin olive oil with a fruity flavor is best for garnishing. It will add a lovely aroma and flavor to the soup.
We hope you enjoy this delightful Cauliflower, Pea, and Leek Soup as much as we do! It’s a versatile and flavorful dish that’s sure to become a new favorite.
Cauliflower, Pea, and Leek Soup Topped With Heirlooms
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 head cauliflower about 12 ounces, trimmed and chopped
- 2 leeks white parts only, halved lengthwise, washed and sliced thinly
- 2 cloves garlic smashed
- 1 teaspoon fennel seeds
- 4 cups vegetable broth
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 1/2 cup pea shoots for garnish
- 2 tablespoons extra-virgin olive oil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes.
- Add cauliflower, garlic, and fennel seeds to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a simmer. Cook until cauliflower is tender, about 15-20 minutes.
- Stir in frozen peas and cook for 2 minutes.
- Remove from heat and stir in lemon juice.
- Carefully transfer the soup to a blender and blend until smooth. (You may need to do this in batches.)
- Serve chilled or at room temperature, garnished with pea shoots and a drizzle of olive oil.
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