Lemon Mustard Cauliflower Soup is thick and creamy, yet light with hints of lemon and mustard. Filled with soft bites of cauliflower, this soup is a fun and delicious winter meal.
I don't know about the weather where you live, but in the Midwest we had an unseasonably mild December. Like 60 degree weather!! The combination of a warm winter, graduation, and the holidays meant that I started my winter without any soup recipes.
Now that January is in full swing and it's finally somewhat cold outside, all I want to do is curl up with a blanket, a bowl full of warm soup, and a good book... Alas, there isn't much time for two of those things, but the good news is that there is DEFINITELY time to make a bowl full of warm soup. This Lemon Mustard Cauliflower Soup takes only half an hour start to finish and is a perfect, soothing, warm meal.
I'm so happy with how this soup turned out! I saw a recipe for cauliflower soup that I wanted to try, but if I'm being honest, I wasn't sure how flavorful the soup would be. Cauliflower isn't exactly known for it's intense flavor.
So I did some doctoring (as I always do) and added some flavors that I thought would freshen up the base of cauliflower and potato. This Lemon Mustard Cauliflower soup was born. I'm excited for you to try it!
Step 1. Start by chopping a stalk of celery and half an onion. You don't need to worry about dicing them to a specific size, because they will get pureed later in the recipe.
Step 2. In a large pot, sauté the onion and celery in some vegetable broth. Add in the parsley, thyme, salt, and pepper. While the onion and celery are sautéing, dice a potato and cut a head of cauliflower into bite-sized florets.
Step 3. Once the onion is soft, add the cauliflower, potato, and remaining vegetable broth to the pot. Bring the mixture to a boil, then let it simmer for 8-10 minutes with the lid on.
Step 4. Remove (the prettiest) half of the cauliflower florets using a slotted spoon. Cook the remaining soup for another 5 minutes. Then transfer the mixture to a food processor and blend until completely smooth. (You could also use an immersion blender.)
Step 5. Add the reserved cauliflower back in. Also stir in the lemon zest, lemon juice, and mustard. Garnish with additional parsley and lemon zest, if desired. Add additional salt to taste. Enjoy!
Thank you, Jesus, for warm, soothing meals, packed with healthy vegetables. Teach us to honor you with our bodies as we eat each meal. Amen.
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Lemon Mustard Cauliflower Soup is thick and creamy, yet light with hints of lemon and mustard. Filled with soft bites of cauliflower, this soup is a fun and delicious winter meal.
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