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Dill Roasted Cauliflower Soup

  • 10 min
    Prep Time
  • 50 min
    Total Time
  • 4 people
    Serves
  • 207 per 1 serving
    Calories

Ingredients

  • 6 cups roughly chopped cauliflower
  • 2 tablespoons olive oil
  • 1 cup chopped fresh dill weed
  • 1 cup chopped leek
  • 3 cloves garlic, minced or pressed
  • 1/2 teaspoon celery seed powder
  • 4 cups Pacific Foods™ Organic Vegetable Broth
  • 1 can (about 15 ounces) small white beans, rinsed and drained
  • 1 tablespoon bottled or canned lemon juice

Instructions

  • Step 1

    Heat the oven to 400°F.  Toss the cauliflower with half the olive oil and half of the fresh dill. Roast for 20 to 30 minutes, or until fork tender. 

  • Step 2

    In a stock pot, heat the remaining olive oil over medium heat. Add the leek and saute for 3 minutes, then add the garlic and celery seed powder. Cook for 30 seconds before adding the roasted cauliflower, remaining dill, and broth. Bring to a simmer, add the beans, and bring to a simmer again. 

  • Step 3

    Blend with an immersion blender, add additional lemon juice, salt and pepper to taste, and mix together. Serve hot with fresh bread!

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Made Specifically With

All Products
Calories 207
Total Fat 7 g
Sat. Fat 1.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 739 mg
Total Carb 28 g
Dietary Fiber 8 g
Sugar 5 g
Protein 9 g
Vitamin D 3 %DV
Calcium 8 %DV
Iron 15 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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