Cream of Roasted Cauliflower Soup with Paprika, Cumin and Fresh Dill

• Vegetarian
• Gluten free

• Produce

  • 2 heads Cauliflower
  • 1 cup Dill, Fresh
  • 5 Garlic cloves
  • 1 Sweet onion, small
  • 1/2 Lemon, Juice of

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 2 1/2 tsp Paprika, ground
  • 1 Salt and pepper
  • 1 tsp Sumac, ground
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 2 1/2 cups Half and half, fat free

• Liquids

  • 1 cup Water

Found on themediterraneandish.com

Description

Ingredients

• 2 heads of cauliflower, cut into florets
• olive oil
• Salt and pepper
• 1 small sweet onion, chopped
• 5 garlic cloves, chopped
• ¼ tsp ground turmeric
• 1 tsp ground sumac
• 2 tsp ground cumin
• 2½ tsp ground paprika
• 4 cups low-sodium vegetable broth
• 1 cup water
• 2½ cups fat-free half and half (or heavy cream, if you prefer)
• ½ lemon, juice of
• 1 cup chopped fresh dill

Directions

• Preheat oven to 425 degrees F.
• Arrange the cauliflower florets on a large lightly oiled baking sheet; use two baking sheets if you need to. Sprinkle cauliflower with salt and pepper and drizzle generously with olive oil. Roast in 425 degree F-heated oven for 45 minutes, turning over midway through. Remove from oven.
• Meanwhile, heat 2 tbsp olive oil in a large heavy pot or Dutch oven. In the heated oil, saute onion until translucent. Add chopped garlic, turmeric, sumac, cumin and paprika. Stir together for a brief few seconds until fragrant.
• Now add ¾ the amount of roasted cauliflower, reserve the rest for later. Stir to coat cauliflower well with the spices then add vegetable broth and water.
• Bring to a simmer on medium-high heat. Cover and cook for five minutes or until cauliflower tenderizes as it absorbs some of the liquid.
• Uncover and remove from heat momentarily. Using and immersion blender, blend cauliflower and liquid until you achieve desired smoothness.
• Return to a medium heat and stir in the fat-free half and half (or heavy cream) and lemon juice. Then stir in the remainder of roasted cauliflower florets you reserved earlier. Cook briefly so that the soup is all warmed through. Test and add a pinch of salt if needed.
• Finally, stir in the chopped dill.
• Serve hot with your favorite bread.