Dill Roasted Cauliflower Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Servings 4 servings
Recipe 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
  • 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.
  • 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.
  • Bring to a simmer, add the beans, and bring to a simmer again.
  • Blend with an immersion blender, add lemon, salt and pepper to taste, and mix together. Serve hot with fresh bread!