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.
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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!
Ingredients
- Vegetable Broth: This is the base of the soup. Make sure to buy a brand without added sugar or salt. (Or you can make your own!)
- Onion: Onion adds some caramelized sweetness.
- Celery: Celery adds some freshness and a hint of bitterness.
- Herbs & Spices: Were using parsley, thyme, salt, and pepper. It's a pretty simple list, but the combination of parsley and thyme creates a light flavor with a bit of earthiness.
- Cauliflower: While cauliflower is featured in the name, it doesn't add a ton of flavor. Instead, we will leave in some small florets and use the cauliflower to give this soup a nice texture.
- Potato: A white potato creates bulk for this soup. We'll be blending it smooth to make a super creamy consistency.
- Lemon Zest: Along with the parsley, lemon adds some freshness and a nice burst of citrus.
- Mustard: Finally, mustard gives this soup a tang that balances perfectly with the lemon.
How to make Lemon Mustard Cauliflower Soup
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!
Recipe Prayer
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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📖 Recipe
Lemon Mustard Cauliflower Soup
Equipment
Ingredients
- 4 Cups Vegetable Broth divided
- ½ Large Yellow Onion roughly chopped
- 1 Large Celery Stick roughly chopped
- 1 Tablespoon Lightly Dried Parsley plus extra for garnish
- ½ Teaspoon Ground Thyme
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Medium Cauliflower broken into florets
- 1 Medium Potato diced
- Zest and Juice of ½ Lemon
- 2 Tablespoons Dijon Mustard
Instructions
- Heat ¼ cup of vegetable broth in a pot. Add the onion, celery, parsley, thyme, salt, and pepper. Cook for 8-10 minutes, until the onion is soft. Add more vegetable broth as necessary to prevent sticking.
- Add the cauliflower, potato, and the remaining vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes.
- Using a slotted spoon, remove half of the cauliflower from the pot and set aside. Let everything simmer for another 5 minutes.
- Pour the mixture into a food processor and blend until smooth.
- Return to the pot and add the reserved cauliflower. Stir in the lemon zest, lemon juice, and mustard. Sprinkle with additional parsley. Add additional salt, to taste. Enjoy!
Nutrition
Nutrition information is an estimate.
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