Roasted Cauliflower Soup with Dill

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This post is also available in: german/deutschDo you every tried roasted cauliflower soup? It tastes so good and even better than normal soup. And what I like about it´s the big bunch of DILL! The combination is just delicious. I don´t know why, but I could only feed on soups and stews. Be it in summer or in winter. There are so many variations in taste. From sweet (carrot soup / pumpkin soup), spicy (Siam soup, bean stew), herb (beetroot soup), sour (sour potato soup).Roasted Cauliflower Soup
1 cauliflower
3 cloves of garlic
1 onion
1 bunch of fresh dill, finely chopped (or 3 tbsp dried)
1/2 bunch of parsley, finely chopped
600 ml vegetable broth
100 ml oat cream
1.5 tbsp lemon juice
salt and pepper
olive oil
spices
1 tsp Cumin
1 tsp chilli powder
1 tsp turmeric
Method
Preheat oven to 200 ° C.
Cut cauliflower into small pieces and place on a baking tray. Season with salt, pepper and olive oil.
Roast crispy in the oven for 20-30 minutes.
Finely chop onions and garlic and sauté in olive oil. Add spices and sauté briefly. Add cauliflower and broth and cook for about 10 minutes.
Puree with the immersion blender. Add oat cream, lemon juice and finely chopped dill and parsley. Stir and serve in bowls with roasted seeds and fresh herbs.
 

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Roasted Cauliflower Soup

This creamy and roasted cauliflower soup is nourishing and so delicious. It´s an easy meal and also easy to make.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Soup

Cuisine: lunch

Keyword: soup

Servings: 3 Portions

Author: Klaraslife

Ingredients

• 1 cauliflower
• 3 cloves of garlic
• 1 onion
• 1 bunch of fresh dill finely chopped (or 3 tbsp dried)
• 1/2 bunch of parsley finely chopped
• 600 ml vegetable broth
• 100 ml oat cream
• 1.5 tbsp lemon juice
• salt and pepper
• olive oil

spices

• 1 tsp. Cumin
• 1 tsp chilli powder
• 1 tsp turmeric

Instructions

• Preheat oven to 200 ° C.
• Cut cauliflower into small pieces and place on a baking tray. Season with salt, pepper and olive oil.
• Roast crispy in the oven for 20-30 minutes.
• Finely chop onions and garlic and sauté in olive oil. Add spices and sauté briefly. Add cauliflower and broth and cook for about 10 minutes.
• Puree with the immersion blender. Add oat cream, lemon juice and finely chopped dill and parsley. Stir and serve in bowls with roasted seeds and fresh herbs.

Notes

• If you like safe some pieces of roasted cauliflowers and add it later as topping on your bowl.

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