ROASTED CAULIFLOWER & DILL SOUP
Found on tastespotting.com -- http://www.blue-kitchen.com/2008/11/19/a-big-warm-bowl-of-comfort-roasted-cauliflower-and-dill-soup/ ...The "I" referred to is not actually ME, I just cut and pasted the directions from that website! I used dried dill, didn't measure it... my measurements were very inaccurate, so I'm sure it would be a lot better if followed exactly. It was good, anyway. I used Pam instead of the olive oil, and chicken flavored consomme for the broth.
Provided by brokenburner
Categories Cauliflower
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. Using a knife and your hands, break cauliflower head into bite-sized florets and place in large bowl. Peel and slice carrots and add to bowl. Drizzle vegetables with olive oil and toss to coat. Spread into a single layer in a large roasting pan [or onto a large baking sheet with a rim] and season with pepper. DON'T add salt at this point; your broth will probably add plenty. Roast vegetables in the middle of the oven until tender and golden brown, stirring occasionally, for about 25 to 35 minutes [mine took the full 35]. Remove from oven and transfer back to the bowl you used earlier. The soup can be made a day ahead up to this point; cool vegetable slightly, then cover and refrigerate.
- If you're making it right away, peel and chop onion and garlic while the cauliflower mixture roasts. When it's ready, heat a large, heavy pot or dutch oven over a medium flame. Add a tablespoon of olive oil and sauté onion until softened and translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cauliflower mixture to pot, along with broth and water. Bring to a boil and reduce heat to low to let soup simmer 20 minutes or so.
- Toward the end of this time, carefully ladle out 3 cups of cauliflower and broth and purée it in a food processor or blender. Avoid puréeing carrots with the cauliflower and broth. I do this partly to maintain the soup's pale, creamy color and partly because you want the sweetness of the carrots to be isolated bites as you eat the soup, and not to add an overall sweet flavor to it.
- Return the purée to the soup pot and stir to blend. Remove from heat, stir in the fresh dill and adjust seasoning with salt. Serve.
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Md Ismail khan
[email protected]This soup is absolutely delicious! I highly recommend it.
Fact Clinton
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Tarek Rady
[email protected]I'm not a big fan of dill, but I really enjoyed this soup. The cauliflower and dill flavors were very well-balanced.
Skyler McGregor
[email protected]This is one of my favorite soup recipes. It's so easy to make and it's always a crowd-pleaser.
Kumar Adhikari
[email protected]I've made this soup several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
Santiago Tovar
[email protected]This soup is so delicious and comforting. I love the way the dill and cauliflower flavors come together.
Izzat Baloch
[email protected]I'm always looking for new soup recipes and this one is definitely a keeper. It's creamy, flavorful, and it's a great way to warm up on a cold day.
mirhia valencia
[email protected]This soup is a great way to use up leftover cauliflower. It's also a great way to get your kids to eat their vegetables.
Kellie Turpin
[email protected]I made this soup for a party and it was a big hit! Everyone loved it.
Max Mortlock
[email protected]This soup is so easy to make and it's packed with flavor. I love that it's also healthy and gluten-free.
Akbor Hussain
[email protected]I'm not a big fan of cauliflower, but this soup was actually really good. The dill really helps to balance out the flavor of the cauliflower.
Rafsan SuLtaN Mirza
[email protected]This soup is amazing! The flavors are so well-balanced and the cauliflower is cooked perfectly. I will definitely be making this again.
Basil Nwali
[email protected]I made this soup last night and it was delicious! I love the combination of cauliflower and dill. The soup was also very easy to make, which is always a plus.