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Roasted Cauliflower and Dill Soup

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A creamy and aromatic soup made with roasted cauliflower and fresh dill, perfect for any weeknight dinner or gathering.

Ingredients

Scale
  • 2 heads of cauliflower (about 4 pounds), fresh and firm
  • Kosher salt, to taste
  • Black pepper, freshly ground
  • Extra virgin olive oil, for roasting
  • 1 small yellow onion, finely chopped
  • 5 garlic cloves, minced
  • 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 unsweetened plant-based milk
  • Juice of 1⁄2 lemon
  • 1 cup chopped fresh dill

Instructions

  1. Preheat your oven to 425°F. Slice the cauliflowers in half and cut each half into florets.
  2. Spread the cauliflower florets on a large sheet pan, seasoning them with kosher salt, pepper, and olive oil. Toss to coat.
  3. Roast the florets for about 45 minutes, turning halfway through for even cooking.
  4. Sauté the finely chopped onion in a Dutch oven over medium heat until translucent. Add minced garlic, cumin, paprika, sumac, and turmeric, cooking until fragrant.
  5. Pour in three-quarters of the roasted cauliflower and the vegetable broth. Bring to a boil, then reduce to a gentle simmer for about 5-7 minutes.
  6. Blend the mixture until desired consistency is reached—smooth or with some texture.
  7. Stir in milk, lemon juice, remaining roasted cauliflower, and chopped dill. Warm gently over low heat before serving hot.

Notes

For best results, cut cauliflower evenly and taste for seasoning throughout the process.

Nutrition

Find it online: https://yummyfirst.com/dill-infused-roasted-cauliflower-soup/