Dill Roasted Cauliflower Soup

Votes: 4
Rating: 4
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

40minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

40minutes

Servings

servings

Product Type

Broths & Stocks,

Dill Roasted Cauliflower Soup

Votes: 4
Rating: 4
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

40minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

40minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • 6 cups cauliflower, roughly chopped
  • 2 tbsp. olive oil divided
  • 1 cup fresh dill chopped and divided
  • 1 cup leek chopped
  • 3 cloves garlic pressed or minced
  • 1/2 tsp. celery seed powder
  • 4 cups Pacific Foods Organic Vegetable Broth
  • 14 oz. cooked white beans
  • 1 tbsp. lemon juice
  • salt and pepper to taste

Instructions

  1. Heat the oven to 400 degrees Fahrenheit. Toss the cauliflower with 1 tablespoon of olive oil and half of the fresh dill. Roast for 20-30 minutes, or until fork-tender.
  2. In a stock pot, heat the remaining olive oil over medium heat. Add the leek and sauté for 3 minutes, then add the garlic and celery seed powder. Cook for 30 seconds before adding the cauliflower, remaining dill, and broth.
  3. Bring to a simmer, add the beans, and bring to a simmer again.
  4. Blend with an immersion blender, add lemon, salt and pepper to taste, and mix together. Serve hot with fresh bread!

Ingredients

  • 6 cups cauliflower, roughly chopped
  • 2 tbsp. olive oil divided
  • 1 cup fresh dill chopped and divided
  • 1 cup leek chopped
  • 3 cloves garlic pressed or minced
  • 1/2 tsp. celery seed powder
  • 4 cups Pacific Foods Organic Vegetable Broth
  • 14 oz. cooked white beans
  • 1 tbsp. lemon juice
  • salt and pepper to taste

Instructions

  1. Heat the oven to 400 degrees Fahrenheit. Toss the cauliflower with 1 tablespoon of olive oil and half of the fresh dill. Roast for 20-30 minutes, or until fork-tender.
  2. In a stock pot, heat the remaining olive oil over medium heat. Add the leek and sauté for 3 minutes, then add the garlic and celery seed powder. Cook for 30 seconds before adding the cauliflower, remaining dill, and broth.
  3. Bring to a simmer, add the beans, and bring to a simmer again.
  4. Blend with an immersion blender, add lemon, salt and pepper to taste, and mix together. Serve hot with fresh bread!