Roasted Cauliflower and Dill Soup
A creamy, smooth soup featuring roasted cauliflower and fresh dill, perfect for chilly evenings or a light lunch.
Ingredients
Main Ingredients
- 2 heads heads of cauliflower (about 4 pounds) Provides a sweet, nutty base.
- 1 small yellow onion, chopped For aromatic sweetness.
- 5 cloves garlic, chopped Essential for savory depth.
- 32 ounces low-sodium vegetable broth The nourishing base.
- 2 cups whole milk or unseasoned, unsweetened plant-based milk For creaminess.
- 1 cup chopped fresh dill Elevates the soup.
- ½ lemon juice of Adds brightness.
Seasoning and Oils
- 2 tablespoons extra virgin olive oil Adds richness.
- 2 teaspoons ground cumin Introduces warm notes.
- 2.5 teaspoons sweet paprika Adds smokiness.
- 1 teaspoon ground sumac Offers a tangy touch.
- ¼ teaspoon ground turmeric Infuses color and warmth.
- Kosher salt to taste
- Black pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Cut the cauliflower in half through the stem, then slice off each floret into uniform sizes.
Seasoning
- Place the cauliflower florets on a large sheet pan, season with kosher salt and black pepper, drizzle with olive oil, and toss to coat.
Roasting
- Roast the cauliflower for about 45 minutes, turning once halfway through.
Sautéing
- In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onions until translucent, then add garlic and spices, cooking until aromatic.
Simmering
- Remove ¾ of the roasted cauliflower and add it to the Dutch oven with the spices. Pour in the vegetable broth, bring to a boil, then reduce to a gentle simmer for 5-7 minutes.
Blending
- Blend the soup using an immersion blender until smooth or transfer to a food processor in batches.
Finishing
- Stir in the milk, lemon juice, and remaining roasted cauliflower. Warm through and season with additional salt if desired. Fold in chopped fresh dill.
Notes
To elevate your soup, consider adding smoked paprika before serving, or a sprinkle of red pepper flakes for heat. For texture, reserve some roasted cauliflower as a garnish.