Cream of Cauliflower and snap peas soup

  • Servings: 6-8
  • Difficulty: Simple
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Cream of Cauliflower and snap peas soup with fresh herbs. I didn't bother to take pictures along the way as I wasn't expecting much. But this turned into a delectable creamy soup; a perfect blend of flavors and texture. It took very little time and was quite simple. It rivals good soups at the fanciest of restaurants. The fresh herbs and creamy texture make it very special. I hope I can reproduce it.


  • Sweet chopped onions – 3 large
  • Sugar snap peas  – 1/2 lb
  • Potatoes peeled and cubed – 3 cups
  • Cauliflower – one head
  • Ground turmeric – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Curry leaves – 6 – 8
  • Chopped Italian parsley – 1 cup
  • Fresh chopped dill  – 1 cup
  • Chili flakes – 1/2 tsp
  • Fresh mint leaves – 6 -12
  • Ghee – 3 tbs
  • EVOO- 3 tbs
  • Salt and pepper – to taste
  • Milk – 1 cup
  • Cream – 1/3 cup


  1. In a large saucepan heat the ghee and oil
  2. Add the dried turmeric, chili flakes, cumin and stir for a few seconds and then add the onions and snap peas
  3. Sauté till the onions and pea pods just begin to caramelize
  4. Add the potatoes and cauliflower and add hot water to just cover the vegetables
  5. Add the fresh herbs and salt and cover and simmer over low heat for 15 min
  6. Remove from heat and after a few minutes, purée or blend till smooth
  7. Stir in the milk and cream and season with salt and pepper as needed

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