Cauliflower is one of my favorite vegetables because it can be easily transformed into almost anything and you know whatever it’s turned into is gonna be hella creamy. I use it in so many recipes because I just can’t get enough! Dill on the other hand is not something I use often, but when I do I’m always left wondering why I don’t use it more. This soup makes ALOT. It’s perfect as a meal prep option at the beginning of the week or if you’re hosting a large get together. This soup is cozy and warm, but the dill brings a freshness that these winter days call for.
Creamy Cauliflower Soup with Dill
2 medium heads of cauliflower, cut up into 2” chunks
7 cups water
1 onion, diced
2 tablespoons coconut oil
3 cloves garlic, minced
1/2 cup dill, plus more for garnish
1/2 teaspoon salt
more salt and pepper to taste
Heat a large pot over medium heat. Place the coconut oil in the pot and allow to melt. Add in the onions and salt and allow to cook until just soft, 3-5 minutes. Add in the garlic and cook for 1 minute. Add in the cauliflower, dill, and water. The water might not fully cover the cauliflower, but that’s okay. Bring the water to a boil, cover the pot, and then reduce the heat to a low simmer. Cook for about 20-25 minutes or until the cauliflower is soft. Allow to cool slightly. Then in small batches transfer the soup to a high-speed blender or food processor and blend until smooth. Place the soup back into the large pot and season with salt and pepper to taste. Garnish with additional dill. Serve warm or store in an airtight container in the fridge for up to 5 days.
