amazon

Tuesday, January 3, 2017

Roasted Cauliflower, Zuchinni, and Dill Soup

I had one too many latkes this Chanukah and now I am trying my hardest to get back on track so the hubby and I are doing another round of Whole30 to detox. If you aren't familiar with the Whole30 plan, its basically a detox plan where you pretty much cut out all carbs for 30 days.
Yikes! But we've done it before and we are committed to doing it again.
One of the hardest parts of eating healthy is how much prep it takes- there is no such thing as grabbing a sandwich, making a quick bowl of pasta etc- every meal requires lots of chopping, washing, and planning- so making a big pot of soup at the beginning of the week and having it to help supplement meals is super helpful. My goal with this soup was to make it as flavorful as possible without using stock (my usual go to) which I didn't have around or soup mix (a big no-no)-just plain, old water. To that end, I tried to build flavor by roasting the cauliflower and zucchini first with cloves of garlic, using celery root instead of celery for creaminess and a more mellow and pronounced celery flavor, and lots of dill. The soup turned out better than I could have ever expected! Silky, smooth, with a pronounced cauliflower and dill flavor and undertones of roasted garlic that was just right. This soup was a huge hit and we have been licking our bowls every night- even my two year old devoured it! Best part about it is that it's full of vegetables with absolutely nothing that's bad for you. Success in a bowl! Enjoy!


1.6 kilo/ 3.5 pounds (around two medium heads) cauliflower, broken into florets
1.2 kilo/2.5 pounds (about two large) zucchini, cut into chunks
4 large cloves of garlic
6 Tablespoons olive oil, divided
1 large onion, diced
1 large carrot, diced
1 medium celery root, peeled, and diced- in a pinch you can use two large stalks of celery sliced but I highly recommend using celery root.
1 medium starchy potato (that's a red potato in Israel, a Yukon in America), peeled and chunked
1 cup fresh chopped dill, divided
12 cups water
salt and pepper to taste


Preheat your oven to 375F. Place the cauliflower, zucchini, and garlic cloves on a sheet tray, drizzle with 3 tablespoons of olive oil and season well with salt and pepper. Roast for about 35-40 minutes or until the cauliflower and zucchini are nicely roasted, you want the cauliflower to have the crispy brown edges.
In a pot, heat the remaining 3 tablespoons of olive oil and add the onion, carrot, and celery root. Season with salt and pepper and saute well until the onion is translucent about 5-7 minutes over medium heat.  Add in the roasted vegetables taking care to remove the skin from the garlic cloves first. Add the water, the potato, and 1/2 cup of the dill and season with salt and pepper. Bring to a boil and then lower the heat and cook for about 35 minutes until the potato is soft and everything is starting to dissolve. Add the rest of the dill and blend it all with an immersion blender until smooth.




1 comment:

  1. All your blog posts have different recipes and this is no exception. I have tried many of your recipes and whenever I visit your blog I get something now to try.

    ReplyDelete