cream of roasted cauliflower soup with paprika, cumin and fresh dill

This cream of roasted cauliflower soup is decidedly rustic in texture and boasts a rich Mediterranean flavor combination that will surprise you in the best way possible!

cream of roasted cauliflower soup with paprika, cumin and fresh dill

INGREDIENTS
  1. 2 heads of cauliflower, cut into florets
  2. Private Reserve Greek extra virgin olive oil
  3. Salt and pepper
  4. 1 small sweet onion, chopped
  5. 5 garlic cloves, chopped
  6. 2 1/2 tsp Sweet Spanish paprika
  7. 2 tsp ground cumin
  8. 1 tsp ground sumac
  9. 1/4 tsp ground turmeric
  10. 4 cups low-sodium vegetable broth
  11. 1 cup water
  12. 2 1/2 cups fat-free half and half (or heavy cream, if you prefer)
  13. 1/2 lemon, juice of
  14. 1 cup chopped fresh dill

INSTRUCTIONS
  • Preheat oven to 425 degrees F.
  • Place cauliflower florets on a large sheet pan (use two sheets if you need to.) Sprinkle cauliflower with salt and pepper and drizzle generously with extra virgin olive oil. Toss to coat. Spread evenly on sheet pan. Roast in 425 degree F-heated oven for 45 minutes, or until cauliflower is tender and caramelized in some parts, turning over midway through. Remove from oven.
  • In a large heavy pot or Dutch oven like this one, eat 2 tbsp olive oil until shimmering but not smoking. Add onions and saute onion, over medium heat, until translucent. Add chopped garlic and spices. Stir for a brief few seconds until fragrant.
  • Now add 3/4 the amount of roasted cauliflower (reserve the rest of the florets for later.) Stir to coat cauliflower well with the spices, then add vegetable broth and water.
  • Bring to a boil, then lower heat to medium. Cover part-way and let simmer for 5 to 7 minutes.