Creamy Vegan Cauliflower and Dill Soup

Cauliflower Soup

Philippe Desnerck / Getty Images 

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 to 6 servings

This naturally creamy, macrobiotic cauliflower soup recipe is enhanced with the mild flavor of dill. We have seen the most die-hard cauliflower haters change their minds after eating this soup, and we can never seem to make a big enough pot of it: everyone comes back for seconds. If you are not a fan of dill, substitute cilantro, tarragon, or thyme.

We like to serve this soup with a nice chunk of rustic bread and a colorful or grain salad. Paired up with a salad, the soup becomes the center of a wonderful light but satisfying vegetarian supper. We've also enjoyed this for breakfast on a chilly morning; personally, we think soup for breakfast is totally underrated. The soup will hold quite nicely for a couple of days in the refrigerator.

Ingredients

  • 1 head cauliflower

  • 2 tablespoons olive oil

  • 1 medium sweet onion, chopped

  • 1 medium white Japanese yam, or 1 large potato, peeled and chopped

  • 1 stalk celery, chopped

  • 1 quart vegetable stock

  • 2 cups water

  • 1 bay leaf

  • 1 sprig fresh thyme

  • 2 pinches sea salt

  • 1/4 cup chopped fresh dill

  • Freshly ground black pepper, to taste, optional for strict macrobiotic diet

Steps to Make It

  1. Cut 4 cups of small (1-inch) florets from the head of cauliflower and set aside.

  2. Chop the remaining cauliflower into 1-inch chunks.

  3. Heat olive oil in a soup pot over medium heat.

  4. Add onion, yam, celery, and the rough chunks of cauliflower. Cook 5 to 7 minutes, until the onions are translucent.

  5. Add stock, water, bay leaf, thyme, and salt.

  6. Bring soup to a boil, cover, reduce to a simmer and cook 20 minutes, or until vegetables are tender.

  7. Remove from heat. Remove and discard the bay leaf and thyme branch.

  8. Blend soup base with a vertical blender (or in small batches in a regular blender).

  9. Return to medium flame, add cauliflower florets and cook an additional 10 minutes.

  10. Add dill, a few grinds of pepper and serve immediately.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

  • If you are not eating the soup right away, add the dill when it is being served.
Nutrition Facts (per serving)
142 Calories
5g Fat
22g Carbs
4g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 142
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 522mg 23%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 4g
Vitamin C 51mg 256%
Calcium 48mg 4%
Iron 1mg 7%
Potassium 542mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)