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“In 'Soup Suppers' by Arthur Schwartz”
1hr 10mins

Ingredients Nutrition

  • 2 medium onions, chopped (about 2 cups)
  • 2 tablespoons butter
  • 2 medium carrots, thinly sliced (about 1 cup)
  • 2 medium celery ribs, thinly sliced (about 1 cup)
  • 1 medium cauliflower, cut into small florets (about 4 cups)
  • 2 large potatoes, cut into 1 1/2 to 2 inch chunks (about 3 cups)
  • 10 cups water
  • 1 (10 ounce) package frozen peas
  • salt
  • pepper
  • 14 cup finely chopped fresh parsley
  • 1 lemon, juice of (approximately)
  • 1 teaspoon dried mint


  1. In a 4-5 quart pot over medium heat, saute the onion in butter until wilted, about 5 minutes.
  2. Add the carrots, celery, cauliflower, potatoes, and water; increase heat to high, bring to a boil; reduce heat, and simmer gently, uncovered, stirring occasionally, until all the vegetables are very tender, about 25 minutes.
  3. Stir in the peas and increase heat to high; when the soup begins to boil, the peas should be cooked.
  4. Just before serving, season with salt and pepper to taste, stir in the parsley, lemon juice, and mint.
  5. Variation-to make the soup thicker and more substantial, add 1/4 cup white rice with the vegetables.

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