A Lovely Soup for Springtime
Snap Pea, Broccoli, Cauliflower Soup
This blended soup combines snap peas, broccoli, cauliflower, and milk into a smooth, delicate mixture with a naturally sweet, green flavor.
Snap peas add a pop of brightness and color, while cauliflower lends body and a soft, velvety texture without the need for heavy cream. Broccoli brings a hint of earthiness, and milk creates a silky backdrop that ties everything together. A splash of olive oil adds a final touch of richness, giving each spoonful a comforting, balanced feel. With its vibrant color and lively flavor, this soup is a perfect way to celebrate spring — light, fresh, and wonderfully satisfying.
Snap Pea, Broccoli, Cauliflower Soup Recipe
Ingredients
- approx. 1 1/2 c. sugar snap peas
- approx. 1 1/2 c. broccoli florets
- approx. 1 1/2 c. cauliflower florets
- sea salt
- 1 1/4 c. milk
- 1 T. olive oil
- 2 t. Better Than Bouillon roasted chicken base, low-sodium
Method
Bring a pot of salted water to a boil. Add cauliflower first and cook over a gentle boil for 5 minutes. Add broccoli and cook another 1 minute. Finally add snap peas and continue to cook for 2 more minutes. Drain immediately in a colander then place in an ice bath to stop the cooking. Drain again.
Using a high-powered blender such as Vitamix, add milk and olive oil to the blender jar. Then add the vegetables, reserving some vegetables to add to the finished soup. Add bouillon.
Blend on the Hot Soup Program which takes about 6 minutes for a perfectly smooth, piping hot soup. Alternatively, use a traditional blender then gently heat the soup on a stovetop.
To Serve
Briefly warm the reserved vegetables either in microwave or in boiling water. Ladle hot soup into warm shallow bowls. Spoon reserved vegetables in the center.
Notes
Vegetable measurements are approximate depending on the size of florets and how well they are packed into a measuring cup.
If soup seems too thick, blend in a bit more milk.
Better Than Bouillon adds depth and savory richness (umami) that balances the sweetness from snap peas and rounds out the flavors of the broccoli and cauliflower.
Use Better Than Bouillon seasoned vegetable base for a vegetarian version.
Garnishes
- crouton crumble
- radish matchsticks
- fresh herb leaves (of choice)
- fresh ground black pepper
To make crouton crumble, sauté a little finely minced garlic in half butter/half olive oil. Add crumbled croutons and continue to sauté until golden. Sprinkle warm crouton crumble over the soup. Place radish matchsticks in the center. Add a few fresh herb sprigs. Season with fresh ground pepper to taste.
Edible flowers make a lovely springtime garnish. These are violas and begonias.
MORE GREEN SOUP Recipes PLEASE 💚
Cream of Pea, Goat Cheese Flower Crouton
Velvety Vegetarian Hominy Soup
Chilled Zucchini with Dungeness Crab