Creamy Vegan Cauliflower and Dill Soup
Naturally creamy and vegan, this macrobiotic cauliflower soup gains a mild, distinctive flavor from dill.
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Instructions
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Cut 4 cups of 1-inch cauliflower florets; set aside. Chop the remaining cauliflower into 1-inch chunks.
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Heat olive oil in a soup pot over medium heat. Add onion, yam, celery, and the cauliflower chunks; cook 5 to 7 minutes until onions are translucent.
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Stir in stock, water, bay leaf, thyme, and salt. Bring to a boil, then cover, reduce heat, and simmer for 20 minutes until vegetables are tender.
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Remove the pot from heat; discard the bay leaf and thyme. Blend the soup base until smooth.
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Return the soup to medium heat, add the reserved cauliflower florets, and cook for 10 additional minutes.
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Stir in dill and pepper, then serve immediately.