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Cauliflower Soup with Dill
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Source: https://recipheon.com/en/recipes/soups/cauliflower-soup-with-dill
About this recipe
Cauliflower soup with dill is a mild vegetable soup made with broth, potatoes, carrots, sour cream, and dill. The cauliflower gives it a delicate flavor, the potatoes make it more filling, and the carrot adds natural sweetness. Sour cream mellows the broth and gives the soup a fuller, home-style texture, while dill adds a fresh aroma. This simple, classic cauliflower soup is well suited to an everyday lunch.
Ingredients
1 small head of cauliflower
3 potatoes
1 carrot
1 liter vegetable broth
2 tablespoons sour cream
1 tablespoon dill
Steps
Wash the cauliflower and divide into small florets of similar size. Peel and rinse the potatoes and carrot; cut the potatoes into even dice and the carrot into thin slices. Wash, dry and chop the dill. Put the sour cream in a small bowl for the final stage.
Cover the potatoes and carrot with broth and bring to a boil. Reduce the heat and simmer gently for 12–15 minutes, until the vegetables are nearly tender. Do not add the cauliflower at the start, as its small florets cook faster than the potatoes.
Add the cauliflower and cook for 8–10 minutes, until a fork pierces it with slight resistance, it still holds its shape and the potatoes are tender. Remove the saucepan from the heat. Gradually stir a few tablespoons of hot soup into the sour cream, then pour it into the saucepan. Stir in the dill at the very end. Do not bring back to a boil after adding the sour cream; serve in four portions.
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