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Roasted Cauliflower and Dill Soup

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A creamy, aromatic soup blending roasted cauliflower and fresh dill for a comforting dish perfect for any season.

Ingredients

Scale
  • 2 heads of cauliflower (about 4 pounds), fresh and firm
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • 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 unseasoned, 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. Season the cauliflower florets with kosher salt, black pepper, and a drizzle of olive oil, then toss to coat.
  3. Roast the florets on a sheet pan for about 45 minutes, turning halfway through.
  4. Sauté the chopped onions in a Dutch oven until translucent, then add garlic and spices cooking until fragrant.
  5. Add three-quarters of the roasted cauliflower and vegetable broth. Bring to a boil, then simmer partially covered for 5-7 minutes.
  6. Blend the mixture until smooth or desired consistency using an immersion blender or regular blender.
  7. Finish by stirring in the milk, lemon juice, remaining cauliflower, and fresh dill; warm gently and serve hot.

Notes

For added sweetness, roast a few garlic cloves alongside the cauliflower. You can also try adding coconut milk for extra creaminess.

Nutrition

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