January 20, 2020

Lemon Mustard Cauliflower Soup

Lemon Mustard Cauliflower Soup is thick and creamy, yet light with hints of lemon and mustard. Filled with soft bites of cauliflower, this soup is a fun and delicious winter meal.

Lemon Mustard Cauliflower Soup

I don't know about the weather where you live, but in the Midwest we had an unseasonably mild December. Like 60 degree weather!! The combination of a warm winter, graduation, and the holidays meant that I started my winter without any soup recipes.

Now that January is in full swing and it's finally somewhat cold outside, all I want to do is curl up with a blanket, a bowl full of warm soup, and a good book... Alas, there isn't much time for two of those things, but the good news is that there is DEFINITELY time to make a bowl full of warm soup. This Lemon Mustard Cauliflower Soup takes only half an hour start to finish and is a perfect, soothing, warm meal.

If you're looking for some other incredible soup recipes, check out some of my favorites:

I'm so happy with how this soup turned out! I saw a recipe for cauliflower soup that I wanted to try, but if I'm being honest, I wasn't sure how flavorful the soup would be. Cauliflower isn't exactly known for it's intense flavor.

So I did some doctoring (as I always do) and added some flavors that I thought would freshen up the base of cauliflower and potato. This Lemon Mustard Cauliflower soup was born. I'm excited for you to try it!

Lemon Mustard Cauliflower Soup


  • Vegetable Broth: This is the base of the soup. Make sure to buy a brand without added sugar or salt. (Or you can make your own!)
  • Onion: Onion adds some caramelized sweetness.
  • Celery: Celery adds some freshness and a hint of bitterness.
  • Herbs & Spices: Were using parsley, thyme, salt, and pepper. It's a pretty simple list, but the combination of parsley and thyme creates a light flavor with a bit of earthiness.
  • Cauliflower: While cauliflower is featured in the name, it doesn't add a ton of flavor. Instead, we will leave in some small florets and use the cauliflower to give this soup a nice texture.
  • Potato: A white potato creates bulk for this soup. We'll be blending it smooth to make a super creamy consistency.
  • Lemon Zest: Along with the parsley, lemon adds some freshness and a nice burst of citrus.
  • Mustard: Finally, mustard gives this soup a tang that balances perfectly with the lemon.

Lemon Mustard Cauliflower Soup Ingredients

How to make Lemon Mustard Cauliflower Soup

Step 1. Start by chopping a stalk of celery and half an onion. You don't need to worry about dicing them to a specific size, because they will get pureed later in the recipe.

Step 2. In a large pot, sauté the onion and celery in some vegetable broth. Add in the parsley, thyme, salt, and pepper. While the onion and celery are sautéing, dice a potato and cut a head of cauliflower into bite-sized florets.

Step 3. Once the onion is soft, add the cauliflower, potato, and remaining vegetable broth to the pot. Bring the mixture to a boil, then let it simmer for 8-10 minutes with the lid on.

Step 4. Remove (the prettiest) half of the cauliflower florets using a slotted spoon. Cook the remaining soup for another 5 minutes. Then transfer the mixture to a food processor and blend until completely smooth. (You could also use an immersion blender.)

Step 5. Add the reserved cauliflower back in. Also stir in the lemon zest, lemon juice, and mustard. Garnish with additional parsley and lemon zest, if desired. Add additional salt to taste. Enjoy!

Lemon Mustard Cauliflower Soup

Recipe Prayer

Thank you, Jesus, for warm, soothing meals, packed with healthy vegetables. Teach us to honor you with our bodies as we eat each meal. Amen.

Lemon Mustard Cauliflower Soup

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Lemon Mustard Cauliflower Soup

Lemon Mustard Cauliflower Soup is thick and creamy, yet light with hints of lemon and mustard. Filled with soft bites of cauliflower, this soup is a fun and delicious winter meal.















  • 4 Cups Vegetable Broth, divided
  • 1/2 Large Yellow or White Onion, roughly chopped
  • 1 Large Celery Stick, roughly chopped
  • 1 Tablespoon Lightly Dried Parsley, plus extra for garnish
  • 1/2 Teaspoon Ground Thyme
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Medium Cauliflower, broken into florets
  • 1 Medium Potato, diced
  • Zest and Juice of 1/2 Lemon
  • 2 Tablespoons Dijon Mustard


  1. Heat 1/4 cup of vegetable broth in a pot. Add the onion, celery, parsley, thyme, salt, and pepper. Cook for 8-10 minutes, until the onion is soft. Add more vegetable broth as necessary to prevent sticking.
  2. Add the cauliflower, potato, and the remaining vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes.
  3. Using a slotted spoon, remove half of the cauliflower from the pot and set aside. Let everything simmer for another 5 minutes.
  4. Pour the mixture into a food processor and blend until smooth.
  5. Return to the pot and add the reserved cauliflower. Stir in the lemon zest, lemon juice, and mustard. Sprinkle with additional parsley. Add additional salt, to taste. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography