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Smooth frozen cauliflower pea soup without heavy cream, finished with cooked peas, dill and black pepper
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Frozen Cauliflower Pea Soup Without Heavy Cream

A small-batch dairy-free soup made with frozen cauliflower, peas, potato, vegetable broth, dill and lemon, blended until smooth.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 3 modest bowls
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion Cut into 1/4-inch pieces; about 1/2 cup.
  • 1 small russet or yellow potato Peeled and cut into 1/2-inch cubes; about 5 ounces or 1 cup.
  • 2 cups frozen cauliflower florets Keep frozen.
  • 2 1/2 cups low-sodium vegetable broth Plus up to 1/2 cup more for thinning.
  • 3/4 cup frozen green peas Keep frozen and cook for their full package-directed time.
  • 1/4 teaspoon dried dill Or 1 teaspoon finely chopped fresh dill.
  • 1 tablespoon lemon juice Plus more to taste.
  • 1/4 teaspoon fine salt Start with this only if the broth needs it.
  • 1/8 teaspoon black pepper Plus more to taste.

Equipment

  • 1 3-quart saucepan with lid Leave enough headroom for safe stirring and blending.
  • 1 cutting board and chef’s knife Do not force a knife through a solid frozen block.
  • 1 immersion blender A countertop blender may be used in small, vented batches.
  • 1 heatproof ladle and spoon rest Keep the stopped blender head on the spoon rest.
  • 1 Measuring cups and spoons Measure the reserve broth separately.

Method
 

Prepare, simmer and blend
  1. Chop the onion and cut the peeled potato into even 1/2-inch cubes. Separate loose frozen cauliflower pieces by hand; do not force a knife through a solid frozen block.
  2. Warm the olive oil in the saucepan over medium heat. Add the onion and cook for 4–5 minutes, stirring often, until softened and translucent but not deeply browned.
  3. Add the potato, frozen cauliflower and 2 1/2 cups broth. Stir and increase the heat to medium-high. Allow about 5–7 minutes for the cold mixture to reach an active simmer; do not count this heating period as part of the tenderizing time.
  4. Reduce the heat to maintain steady bubbles, partly cover and cook for 13–17 minutes. The largest potato cube should yield without resistance, and a thick cauliflower stem should crush easily against the pan.
  5. Stir in the frozen peas and cook them for their full package-directed time. If the package requires a separate method, cook the measured peas as directed and add them fully cooked and drained. Optionally reserve about 1/4 cup cooked peas before blending.
  6. Remove the pan from the heat. Keep the immersion-blender head fully submerged and blend in short bursts until mostly smooth. For a countertop blender, first confirm the manufacturer permits hot ingredients in that exact model; follow its temperature, fill and venting instructions, and never put hot or warm soup into a sealed personal blender cup.
  7. Return the pan to low heat. Stir in the dill, lemon juice, starting salt and pepper. Add the reserved cooked peas if using. Stir in extra broth 2 tablespoons at a time if the soup is too thick, then heat gently until steaming.
  8. Check salt first, then acidity, pepper and dill. Add no more than 1 teaspoon extra lemon juice at a time. Serve when the seasoning and thickness are even throughout.

Notes

Timing: The card uses the upper end of the estimated cooking range. Package-directed pea cooking can lengthen the total.
Texture: The blended soup should leave a spoon trail that closes slowly. If thin, simmer uncovered for 2–4 minutes; if thick, stir in warm broth 2 tablespoons at a time.
Yield: About 3 modest bowls, roughly 1 to 1 1/4 cups each. The yield remains an estimate pending kitchen validation.
Storage: Refrigerate within 2 hours, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below, use within 3–4 days and reheat leftovers to 165°F / 74°C.
Allergens: No dairy is intentionally added. Check every packaged ingredient, especially the broth, for labels and cross-contact statements relevant to your household.