Cauliflower lends a soft, creamy texture to this soup while also being relatively healthy. It’s high in fiber, lowers cholesterol, and is high in vitamin C, boosting the immune system. Cauliflower is also high in vitamin K, folate, vitamin B6, and potassium.
Green peas have a refreshing flavor and are abundant in fiber, protein, iron, vitamin C, and B vitamins. They’re also simple to digest and require no extra preparation (like soaking in advance). The soup is spiced with fresh ginger and turmeric roots, which contain antioxidants that help build and maintain our immune system. Many civilizations have their version of pea soup. Split pea soup was a staple of the British and Irish diets in the 18th and 19th centuries. Peas were popular among sailors because they were cheap and easy to keep in dried form. Peas are still an excellent staple meal in current times since both of these facts are still valid.
Cauliflower is a cruciferous vegetable that belongs to the same family as broccoli, kale, and cabbage, and it has anti-inflammatory and antioxidant properties. Vitamin C, vitamin K, and folate are all abundant in cauliflower. It’s an excellent source of protein, phosphorus, magnesium, vitamins B1-3, and iron and a decent source of vitamin B5, potassium, and dietary fiber.
Frozen peas are an excellent source of protein, manganese, folate, vitamin B1, potassium, and phosphorus and are low in fat and high in dietary fiber. Dried peas’ high fiber content is considered to aid in reducing cholesterol and maintaining blood sugar levels.While certain soups might ruin your diet (cream-based versions are especially rich in fat and calories), the majority can help you fulfil your daily vegetable requirement. Soups are a great way to make use of nature’s bounty (winter vegetables like pumpkin, butternut squash, carrots, and parsnips won’t wilt or go limp when cooked). If you have vegetables ready to go wrong, throwing them into a soup recipe might help it liven up. Even frozen veggies may be dropped into a boiling soup without affecting the flavor essential or texture.
You may store leftover soup in an airtight jar in the refrigerator for up to three days. We did have some leftover soup at the 6-day point, and it was alright, but please give it a good whiff and use your discretion if you go that far.
If you want to keep your soup in glass jars, you may freeze it in wide-mouth mason jars (like these), but leave at least an inch of headspace to allow for the frozen soup to expand. Winter’s warm, carby, soothing soups (like Vegan Chickpea Noodle Soup or Miso Roasted Butternut Squash Soup) are gone, and spring’s brighter, fresher flavors have taken their place. This recipe for Healthy Cauliflower Soup is ideal for bridging the seasons. New spring flavors are combined with a bit of help from frozen veggies, greenhouse herbs, and, yes, an imported lemon.