Cauliflower Soup with Mint Pistou


5 from 1 reviews
Cauliflower Soup with Mint Pistou
Prep time
Cook time
Total time
Recipe type: Soups
Cuisine: Spring
  • For the soup
  • 1 head cauliflower
  • 1 garlic clove
  • 1 shallot
  • 1 tablespoon olive oil
  • 1 tablespoon of Dijon mustard ?
  • 1 tablespoon yogurt ?
  • 1 cup organic chicken broth
  • Fresh Lemon juice
  • For the pistou
  • ¾ cup loosely packed fresh mint leaves
  • ½ cup loosely packed fresh flat-leaf parsley sprigs
  • 1 large scallion, chopped (1/2 cup)
  • ¼ cup extra-virgin olive oil
  • 1-2 tablespoons lemon or lime juice ( sub 1 tablespoon for anchovy sauce or paste)
  • ¼ teaspoon salt
  1. Preheat oven to 425°F.
  2. Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  3. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
  4. Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
  5. Swirl 1 tablespoon pistou into each bowl of soup.