Creamy Vegan Cauliflower and Dill Soup

By
Jen Hoy
Jen Hoy
Jenny Hoy is an author, chef, and holistic nutritionist, with more than two decades of experience in the fields of food and healing.
Learn about The Spruce Eats' Editorial Process
Updated on 02/7/23
Cauliflower Soup

Philippe Desnerck / Getty Images 

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
142 Calories
5g Fat
22g Carbs
4g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • 1 head cauliflower

  • 2 tablespoons olive oil

  • 1 medium sweet onion, chopped

  • 1 medium white Japanese yam, or 1 large potato, peeled and chopped

  • 1 stalk celery, chopped

  • 1 quart vegetable stock

  • 2 cups water

  • 1 bay leaf

  • 1 sprig fresh thyme

  • 2 pinches sea salt

  • 1/4 cup chopped fresh dill

  • Freshly ground black pepper, to taste, optional for strict macrobiotic diet

Steps to Make It

  1. Cut 4 cups of small (1-inch) florets from the head of cauliflower and set aside.

  2. Chop the remaining cauliflower into 1-inch chunks.

  3. Heat olive oil in a soup pot over medium heat.

  4. Add onion, yam, celery, and the rough chunks of cauliflower. Cook 5 to 7 minutes, until the onions are translucent.

  5. Add stock, water, bay leaf, thyme, and salt.

  6. Bring soup to a boil, cover, reduce to a simmer and cook 20 minutes, or until vegetables are tender.

  7. Remove from heat. Remove and discard the bay leaf and thyme branch.

  8. Blend soup base with a vertical blender (or in small batches in a regular blender).

  9. Return to medium flame, add cauliflower florets and cook an additional 10 minutes.

  10. 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.