Cauliflower Soup

Name: Cauliflower Soup
Ingredients: 2 medium onions, chopped (about 2 cups); 2 tablespoons butter; 2 medium carrots, thinly sliced (about 1 cup); 2 medium celery ribs, thinly sliced (about 1 cup); 1 medium cauliflower, cut into small florets (about 4 cups); 2 large potatoes, cut into 1 1/2 to 2 inch chunks (about 3 cups); 10 cups water; 1 (10 ounce) package frozen peas; salt; pepper; 14 cup finely chopped fresh parsley; 1 lemon, juice of (approximately); 1 teaspoon dried mint

13 ingredients

5 steps

Ingredients

2 medium onions, chopped (about 2 cups)
2 tablespoons butter
2 medium carrots, thinly sliced (about 1 cup)
2 medium celery ribs, thinly sliced (about 1 cup)
1 medium cauliflower, cut into small florets (about 4 cups)
2 large potatoes, cut into 1 1/2 to 2 inch chunks (about 3 cups)
10 cups water
1 (10 ounce) package frozen peas
salt
pepper
14 cup finely chopped fresh parsley
1 lemon, juice of (approximately)
1 teaspoon dried mint

Directions

1

In a 4-5 quart pot over medium heat, saute the onion in butter until wilted, about 5 minutes.
2

Add the carrots, celery, cauliflower, potatoes, and water; increase heat to high, bring to a boil; reduce heat, and simmer gently, uncovered, stirring occasionally, until all the vegetables are very tender, about 25 minutes.
3

Stir in the peas and increase heat to high; when the soup begins to boil, the peas should be cooked.
4

Just before serving, season with salt and pepper to taste, stir in the parsley, lemon juice, and mint.
5

Variation-to make the soup thicker and more substantial, add 1/4 cup white rice with the vegetables.