Description
A comforting bowl of Roasted Cauliflower and Dill Soup, featuring earthy cauliflower and aromatic dill, perfect for chilly evenings.
Ingredients
Scale
- 2 heads of cauliflower (about 4 pounds)
- Kosher salt and black pepper
- Extra virgin olive oil
- 1 small yellow onion, chopped
- 5 garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 1/2 teaspoons sweet paprika
- 1 teaspoon ground sumac
- 1/4 teaspoon ground turmeric
- 32 ounces (4 cups) low-sodium vegetable broth
- 2 cups whole milk or unseasoned, unsweetened plant-based milk of choice
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
- Start by preheating your oven to 425°F. Cut each head of cauliflower in half through the stem, and then slice off each floret.
- Season on a large sheet pan, arrange the cauliflower florets, and generously season them with kosher salt and black pepper.
- Drizzle with extra virgin olive oil, tossing them to coat evenly, and spread the cauliflower out in a single layer.
- Place the pan in the oven and roast for about 45 minutes, turning the florets halfway through.
- While the cauliflower is roasting, heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the chopped onion and sauté until translucent.
- Introduce the chopped garlic along with the cumin, paprika, sumac, and turmeric, cooking until aromatic.
- Add 3/4 of the roasted cauliflower to the pot, along with the vegetable broth, and bring to a boil.
- Reduce to a simmer and cook, partially covered, for 5-7 minutes.
- Using an immersion blender, blend the mixture until you reach your desired consistency.
- Stir in the milk and lemon juice, adding the remaining roasted cauliflower for texture. Warm through and adjust seasoning with salt as needed.
- Mix in the fresh dill just before serving for a fragrant finish.
Notes
For added depth, consider incorporating toasted pine nuts or sunflower seeds as a garnish. A hint of spice can be added with red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg