Roasted Cauliflower Dill Soup Recipe
This Roasted Cauliflower Dill Soup is a wonderfully comforting and flavorful appetizer that features the unique blend of smoky, charred cauliflower and the fragrant freshness of dill. The roasted cauliflower florets add a subtle depth of flavor to the soup, while the creamy consistency, achieved through blending with milk, makes each spoonful feel luxurious. To finish off, a sprinkle of toasted walnuts adds a delightful crunch, giving the soup a rich texture and a nutty finish. Perfect for a cozy starter to any meal, this soup is as nutritious as it is delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), cut into medium florets | 1 medium-sized cauliflower |
| Milk | 4 tablespoons |
| Dill leaves | 2 sprigs |
| Walnuts, toasted | 2 teaspoons |
| Salt | To taste |
| Black pepper powder | For seasoning |
| Oil | For sautéing |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 90 kcal |
| Protein | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 250 mg |
| Potassium | 350 mg |
Note: Nutritional values may vary based on specific ingredient choices and portion sizes.
Instructions
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Prepare the Cauliflower: Start by cutting the cauliflower into small, uniform florets. Soak them briefly in water to ensure there are no hidden worms or debris, then rinse them thoroughly and drain well.
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Roast the Cauliflower: Heat a shallow frying pan over medium heat and add a bit of oil. Once the oil is hot, add the cauliflower florets and sauté them until they are golden brown and lightly charred on the edges, which will impart a smoky flavor to the soup. Season with salt while cooking to enhance the flavor. Once roasted, remove from the pan and let cool.
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Blend the Soup Base: After the roasted cauliflower has cooled slightly, transfer it to a blender or use a hand blender to puree the florets along with the milk. Blend until the mixture reaches a smooth, velvety consistency.
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Simmer the Soup: Transfer the cauliflower puree into a saucepan and place over low to medium heat. Add a bit of water or more milk, depending on the desired consistency of the soup. Stir in the fresh dill leaves, and taste for seasoning. Add additional salt and pepper as needed.
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Garnish and Serve: Once the soup is heated through, ladle it into bowls. Garnish with the toasted walnuts for a nutty crunch and finish with a drizzle of olive oil for extra richness. The walnuts not only add texture but also complement the cauliflower’s natural sweetness with their earthy flavor.
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Serve: Serve the Roasted Cauliflower Dill Soup warm, ideally as an appetizer before your main course or as a light starter to any meal.
Serving Suggestions
This creamy and flavorful soup pairs wonderfully with freshly baked bread or a light salad. It also complements a hearty breakfast meal with scrambled eggs, toast, or even a vegetable frittata.
Roasted Cauliflower Dill Soup is a hearty and satisfying way to enjoy the natural sweetness of cauliflower with a hint of freshness from dill. The toasted walnuts add just the right amount of crunch, elevating this simple yet comforting soup. Whether you’re hosting a dinner party or just craving a healthy, vegetarian appetizer, this recipe will surely delight your guests and your taste buds.
