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Dill Roasted Cauliflower Soup | The Kitchen Paper

Dill Roasted Cauliflower Soup

  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes


This vegan soup is hearty, healthy, delicious, and easy to make! With the help of beans, cauliflower, and delicious broth, this soup is a winter favorite.


Units Scale
  • 6 cups roughly-chopped cauliflower
  • 2 Tbsp olive oil, divided
  • 1 cup chopped fresh dill, divided
  • 1 cup chopped leek
  • 3 garlic cloves, pressed or minced
  • 1/2 tsp celery seed powder
  • 4 cups Pacific Foods Organic Vegetable Broth
  • 14oz cooked white beans
  • 1 Tbsp lemon juice
  • salt & pepper


  1. Heat the oven to 400F. Toss the cauliflower with 1 Tbsp olive oil and half of the fresh dill. Roast for 20-30 minutes, or until fork-tender.
  2. In a stock pot, heat the remaining olive oil over medium head. Add the leek and sauté for 3 minutes, then add the garlic and celery seed powder.
  3. Cook for 30 seconds before adding the cauliflower, remaining dill, and broth.
  4. Bring to a simmer, add the beans, bring to a simmer again.
  5. Blend with an immersion blender, add lemon, salt & pepper to taste, and mix together.
  6. Serve hot with fresh bread!