Cauliflower and Dill Soup

By michaelmeiner

Ingredients

• 1 large head cauliflower
• 1/4 cup olive oil
• 15 baby carrots or 4 to 5 large carrots -- cut into chunks
• 1 yellow onion -- diced
• 2 ribs celery -- diced (about 1/2 cup)
• 1 parsnip -- cut into small pieces
• 3 to 4 cloves garlic -- sliced
• 7 to 8 cups chicken broth
• 1/4 cup chopped fresh dill

Preparation

Step 1

Preheat oven to 350. Cut cauliflower into 1 1/2 to 2 inch pieces. Do not cut the cauliflower to small or they will burn during roasting. Toss with 2 Tablespoons of oil, salt and pepper. Place on baking sheet and roast 35 to 40 minutes until golden brown and very tender. Meanwhile heat remaining 2 Tablespoons oil in large heavy pot. Add carrots, onion, celery, parsnip, and garlic. Saute until onion is translucent. Add roasted cauliflower, broth, and dill. Bring to boil. Reduce heat to low.

Simmer covered for about 45 minutes. Remove from heat; cool slightly. Puree soup and season with salt and pepper.