Creamy Cauliflower Dill Soup
I have a slight obsession with cauliflower. I use it as rice, as a pizza crust, and I love it pureed in soups. I was actually creating a different soup when I came up with this recipe for Creamy Cauliflower Dill Soup.
I was prepping to make roasted cauliflower soup, when I realized I forgot to roast the cauliflower. I had the cauliflower and onion in the pot when I remembered the recipe I made for Paleo Buffalo Chicken Soup (found on my Paleo Meal Plan post). I wanted to experiment more with dill and started playing around with the recipe.
Towards the end, I still felt that something was missing. Lemon didn’t add the zing I wanted, and that was where the apple cider vinegar came in. It was a risk adding the vinegar, but I feel that it really gave this creamy cauliflower dill soup the “pizzaz” it needed. I was craving a “zing” and that’s just what the vinegar did.
There is a slight heat to the recipe, and I’m assuming it’s from the curry. You can leave that out if you want.
Creamy Cauliflower Dill Soup
Cauliflower recipes on The Bewitchin’ Kitchen:
- Roasted Cauliflower Dip
- Curry Quinoa Kale Cauliflower Bowl
- Healthy Mac and Cheese
- Curried Cauliflower Soup
- Roasted Cauliflower and Cheddar Soup
Creamy Cauliflower Dill Soup
A delicious (and easy) paleo recipe for cauliflower soup with a hint of dill.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 72kcal
Ingredients
- 1 head cauliflower broken up into florets
- 6 cups chicken broth
- 1 onion roughly chopped
- 1 tsp pepper
- 1 tsp sea salt
- 1 tbsp dried dill
- 1/2 cup canned coconut milk
- 1/2 tsp curry powder
- 2 tsps lemon juice
- 2 tsps parsley
- 2 tsps garlic powder
- 2 tbsps apple cider vinegar
Instructions
- In a large stock pot, add the cauliflower florets, chicken broth (I usually just add water and a spoonful of Better Than Boullion) and onion. Bring to a boil over medium-high heat.
- Once it boils, turn to medium and let simmer until the cauliflower is soft (about 20 minutes)
- Take an immersion blender (or transfer to a blender) and puree.
- Add the rest of the ingredients, simmer for at least twenty minutes. Finish with the tablespoon of ACV. (I'm aware that's odd, but trust me.)
Nutrition
Serving: 1g | Calories: 72kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 961mg | Potassium: 437mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 49.1mg | Calcium: 39mg | Iron: 1.2mg
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Such a unique and delicious idea for a cozy meal! I would eat the leftovers for lunch all week, too. Dill has such a great flavor to it!
And by the way, you should grab those giant-sized bags of cauliflower at Costco. I always wondered who could possibly use that much cauliflower before it goes bad…and now I know! It sounds like you could plow through a bag in a few days. Hah! 🙂
I totally buy cauliflower by the bag now at Costco 😉 I’m in Canada and we don’t have giant bags but I think the bag I buy has roughly a head-2 heads in it. I use it in everything haha.
This looks amazing, we love soup at our house!
I also fangirl on the cauliflower. It’s so versatile! I remember when I was a little girl, I used to cry whenever my mom would serve cauliflower at dinner. Now it’s my go-to veggie of choice. The great thing about this soup is that it’s gluten free. I’m not only a cauliflower lover, but also a dill lover, and I virtually survive on a lot of soups during cold Chicago winters. This one got pinned and added to my soup list!
I don’t have a Costco near me and I’m jealous of everyone talking about going there! haha This looks delicious! So cozy!
Wow! This recipe looks & sounds delicious! We are so glad you shared it at #HomeMattersParty
Amazing blend of flavors! I threw in a lone zucchini, chopped with the cauliflower – Yum!
Yum! Thank you for sharing Gail, I’m going to try that next time!
This was DELICIOUS! Love the combination of dill and ACV. Definitely will make it again – but cut down on the amount of pepper…boy that made it HOT!
Hi Chris! So glad you liked it!