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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
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1 head cauliflower
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2 tablespoons olive oil
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1 medium sweet onion, chopped
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1 medium white Japanese yam, or 1 large potato, peeled and chopped
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1 stalk celery, chopped
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1 quart vegetable stock
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2 cups water
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1 bay leaf
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1 sprig fresh thyme
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2 pinches sea salt
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1/4 cup chopped fresh dill
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Freshly ground black pepper, to taste, optional for strict macrobiotic diet
Steps to Make It
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Cut 4 cups of small (1-inch) florets from the head of cauliflower and set aside.
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Chop the remaining cauliflower into 1-inch chunks.
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Heat olive oil in a soup pot over medium heat.
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Add onion, yam, celery, and the rough chunks of cauliflower. Cook 5 to 7 minutes, until the onions are translucent.
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Add stock, water, bay leaf, thyme, and salt.
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Bring soup to a boil, cover, reduce to a simmer and cook 20 minutes, or until vegetables are tender.
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Remove from heat. Remove and discard the bay leaf and thyme branch.
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Blend soup base with a vertical blender (or in small batches in a regular blender).
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Return to medium flame, add cauliflower florets and cook an additional 10 minutes.
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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) | |
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142 | Calories |
5g | Fat |
22g | Carbs |
4g | Protein |
Nutrition Facts | |
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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. |
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