If you have been following my blog for a while, you might have probably picked up on the fact that (1) I love cauliflower, and (2) I love sweet peas, and (3) they are a match made in heaven. Cauliflower is a fantastic ingredient to master. It is neutral in flavor and can therefore absorb whatever spices you through at it. It is also hearty enough to make salad a robust meal. You can roast it, grill it, sauté it, bake it, and even barbeque it. Whatever the season, reason, or craving, cauliflower is there to save the day.
This recipe is along the same vein as last week’s post. It is both a simple weeknight dinner alternative to pasta and a perfect starter to a fancy dinner party. Made using three basic ingredients, this soup can be served within less than thirty minutes. Its green color makes fit both a feast for the eyes, its flavor a feast for your taste buds. Either way you look at it, this recipe is a winner.
Hearty cauliflower is cooked in either water or broth for several minutes until soft. Sweet peas are added and pureed in a blender until silky smooth. Each bite is creamy and light, sweet and fresh. During these hot and cold spring days, there is no better alternative.
Sweet Pea Soup
Prep/Cook time 20 minutes
- 1 tbsp. olive oil (plus more for garnish)
- ½ cauliflower head (cut into florets)
- 1 pinch of salt
- 1 ½ cups vegetable broth (or water)
- 1 ½ cups sweet peas
Heat olive oil over medium high temperature in a pot large in enough to fit cauliflower. Add cauliflower and salt; sauté for five minutes. Add water or broth and reduce temperature to medium. Cover and let cook for ten minutes. Remove from cauliflower from heat and add peas. Cook peas in broth for one to two minutes. Pour ingredients into blender and puree until smooth. Transfer back to pot and reheat. Taste for seasoning and adjust as necessary. Serve into bowls and garnish with olive oil and fresh ground red pepper.