Monday, October 22, 2018

RECIPE: Cauliflower Soup with Sumac and Dill BEST EVER

I was apprehensive the first time I made this because the ingredients were so unusual.  But, it looked so good that I gave it a chance and not only was it the best cauliflower soup I've ever eaten, it might be the best soup I've ever eaten!

I adjusted the ingredients slightly based on what I had in the fridge.

Original recipe: Mediterranean Cauliflower Soup

Cauliflower Soup with Sumac and Dill
Serves 4


  • 2 heads cauliflower, separated into florets, including the core
  • 4 T. ghee, melted, divided
  • salt and cayenne
  • 1 small sweet onion, chopped
  • 5 garlic cloves, chopped
  • 1/4 t. ground turmeric
  • 1 t. ground sumac
  • 2 t. ground cumin
  • 2.5 t. ground paprika
  • 4 cups broth (I used veal, you can use vegetable or chicken instead)
  • 1 c. cream or half-and-half
  • 2 T. lemon juice
  • 2 T. chopped fresh dill

Preheat oven to 425F.
Arrange the cauliflower on a baking dish and mix with 2 T. melted ghee.  Roast, stirring every 15-20 minutes, until lightly browned, about 40 minutes.  Salt (I always salt after roasting because the veggies shrink so much).

Heat 2 T ghee in a large saucepan and saute onion until translucent.  Add garlic, turmeric, sumac, cumin and paprika.  Stir for a few seconds until fragrant.

Add 3/4 of the roasted cauliflower, reserving the rest for later.  Stir to coat with spices, then add broth.

Bring to a simmer on med-high heat.  Cover and cook until cauliflower is tender, 5-10 minutes.

Remove from heat and cool slightly.  At this point you can either use an immersion blender to create a chunky soup, or transfer to a food processor and create a creamy one.  I used a food processor.

Return to heat and stir in cream or half-and-half and then lemon juice.

Serve topped with the reserved roasted cauliflower and sprinkled with dill.

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