Cauliflower Soup

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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
• 1/4 cup finely chopped fresh parsley
• 1 lemon, juice of (approximately)
• 1 teaspoon dried mint

Recipe

• 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 rice with the vegetables.