Spring Green Soup Starring Cauliflower and Peas

Tuesday, April 14, 2015

This lovely green-hued soup says “Welcome, Spring!” yet it still delivers the hearty warmth of creamy cauliflower, perfect for cool evenings at the beginning of the season.

Cauliflower Parsnip Soup | #pkwayWith spring comes not only warmer weather but an exciting array of vegetables that mark the beginning of local produce. Strawberries, fava beans, asparagus, and rhubarb all get the spotlight while winter root vegetables slowly leave the stage. Sure, I’ve written about these spring delights time and again, and will do so when the season truly arrives in these parts. That should be sometime in May. (Or June.) In the meantime, cooking in April for me usually means bringing in a few of these spring treats to brighten up menus while still relying on winter staples like parsnips

Today’s soup is a perfect example, providing comfort and warmth for a chilly day and a pretty green hue to remind us that it is, in fact, spring. All you do is make up a big batch of cauliflower and parsnip soup—or basic roasted cauliflower, if you prefer—and add green peas to the mix. If you’re lucky enough to be seeing local green peas at your market (or fava beans, for that matter) then go ahead and use those. But if you don’t, or aren’t up for shelling, then defrosted frozen peas work just fine. That’s what I used here, about 2 cups puréed into the mix. Add as many as you like until the color and taste says “Spring!”

Cauliflower and Pea Soup | #pkway

It just might be the perfect spring soup.

At least, here in New England.

Learn more about food personality and health expert Dr. P.K. Newby, or her experience as a nutrition scientist, professor, and consultant here. You can also follow her on FB, where she is much more active than on this blog. Or, click here if you just want to ogle food porn featuring plant-based, globally-inspired cooking.


Dr. P.K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Healthy Hedonism (TM) is her philosophy: Because healthy food shouldn’t suck.

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