Revamping childhood comfort: Mint cauliflower soup unveiled

Cauliflower soup with potatoes, thickened with sweet cream, has been a cherished taste since childhood. I gladly revisit this recipe—my family also adores this dish. However, I opt for an unconventional twist—fresh mint. It adds a refreshing and light zesty note that perfectly balances the creamy texture of the soup.

I love experimenting with new recipes, but the ones made at home always hold a particular spot in my heart. In spring and summer, I eagerly make cauliflower soup with carrots and potatoes, especially with the new ones from the market. Taking advantage of the fresh herbs in my garden, I generously season it with parsley and dill.

One day, I impulsively picked some fresh mint. I threw it into the soup, which was a perfect hit. Initially, my family was dubious, but after trying it, they unanimously declared it the best cauliflower soup they had ever had.

Ingredients:

• 8 cups of broth,
• 1 medium-sized cauliflower,
• 2-3 carrots,
• 1/2 a parsnip,
• 1/4 a celery root,
• 1/3 cup of 30% cream,
• 4 potatoes,
• 1 onion,
• parsley,
• dill,
• a small bunch of mint,
• salt and pepper to taste.

How to prepare:

1. Bring the broth to a boil in a pot.
2. Add diced carrots, parsnip, potatoes, and celery to the boiling broth. Cook until the vegetables are tender.
3. Meanwhile, cook the cauliflower florets in a separate pot.
4. Add half of them to the pot with the soup, and blend the other half with fresh mint. This will give the soup a thicker and more satisfying consistency.
5. Mix the cream and a ladle of broth into the blended cauliflower and mint mixture thoroughly.
6. Pour the mixture into the pot.
7. Bring everything to a boil again and season to taste.
8. Finally, stir in chopped parsley and dill.

The delicious cauliflower soup with a refreshing hint of mint is now ready. Enjoy!