Name: Spinach Soup with Feta, Dill, and Roasted Cauliflower Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 cups cauliflower florets; 1 medium onion, chopped; 3 large garlic cloves, minced; 4 scallions, chopped; 1/2 cup chopped fresh dill, plus extra for garnish; 5 cups (1/2 pound) baby spinach; Extra virgin olive oil (4 tablespoons total, 1 tbsp for roasting cauliflower, 3 tbsp for sautéing); 4 cups vegetable stock; 3 tablespoons fresh lemon juice; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 tablespoons raw pine nuts; 1 cup crumbled feta cheese, divided

Jump to Recipe· 3.8 from 11 reviews

If you are craving a vibrant, comforting dish that feels like a warm hug in a bowl, look no further than this Spinach Soup with Feta, Dill, and Roasted Cauliflower Recipe. This soup is a beautiful kaleidoscope of flavors and textures—from the earthy roasted cauliflower and tender spinach to the bright punch of fresh dill and tangy feta cheese. It’s a nourishing, soothing meal that manages to be both refreshing and hearty, making it perfect for any season and occasion. Once you try this recipe, it will quickly become a staple in your kitchen rotation, pleasing your taste buds and impressing anyone you share it with.

Ingredients You’ll Need

This image shows many pieces of roasted cauliflower spread out on a white marbled surface. Each piece is creamy white with browned spots on the edges and tops, showing a slight crisp from roasting. The cauliflower pieces are different shapes and sizes and lay flat, with their textured florets and small, branching stalks visible, creating a mix of soft and slightly crisp textures. The light shines softly from the side, highlighting the natural colors and slight char marks on the cauliflower. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, fresh ingredients that come together effortlessly to create bold flavor and delightful textures in every spoonful. Each component plays a crucial role—from the creamy feta adding a salty tang, to dill bringing herbaceous brightness, and the roasted cauliflower lending a subtle nuttiness and body to the soup.

Cauliflower florets (4 cups): Roasting these brings out a gentle sweetness and caramelized depth.
Extra virgin olive oil: Used for roasting and sautéing, it adds richness and helps develop flavor.
Kosher salt: Enhances all the natural tastes in the soup.
Freshly ground black pepper: Adds a mild kick and complexity.
Medium onion, chopped: Provides a savory, slightly sweet base.
Garlic cloves, minced (3 large): Imparts warmth and aromatic depth.
Scallions, chopped (4): Contribute gentle onion freshness and color.
Chopped fresh dill (½ cup plus extra for garnish): Brings bright, feathery herbal notes that elevate the soup.
Vegetable stock (4 cups): Adds body and a gentle savory foundation without overpowering.
Raw pine nuts (4 tablespoons): Toasted for crunch and buttery flavor.
Baby spinach (5 cups): Wilts into the soup, adding vibrant color and nutrition.
Fresh lemon juice (3 tablespoons): Balances richness with a clean, zesty brightness.
Crumbled feta cheese (1 cup, divided): Adds creaminess and a salty tang that perfectly complements the vegetables.

How to Make Spinach Soup with Feta, Dill, and Roasted Cauliflower Recipe

Step 1: Roast the Cauliflower

Begin by preheating your oven to 400°F and lining a sheet pan with parchment paper. Toss the cauliflower florets with one tablespoon of extra virgin olive oil and season them generously with kosher salt and freshly ground black pepper. Spread them out on the pan and roast for about 25 minutes, flipping once halfway through. This roasting process transforms the cauliflower from raw and firm into tender, golden florets with a rich, slightly nutty flavor that forms the backbone of the soup.

Step 2: Prepare the Soup Base

While the cauliflower roasts, warm three tablespoons of olive oil in a large soup pot over medium heat. When the oil shimmers, add the chopped onion and sauté it until fragrant and soft, about 4 to 5 minutes. Then stir in the minced garlic, scallions, and chopped fresh dill. Cook these together for another 2 to 3 minutes, allowing the garlic and dill to release their wonderful aromas, creating a layered, herbaceous base that will infuse every bite.

Step 3: Simmer the Soup

Add the golden roasted cauliflower and vegetable stock to your pot with the sautéed aromatics. Bring this mixture to a gentle simmer. This simmering step blends the flavors beautifully, softening the cauliflower further and lending body and warmth to your developing soup.

Step 4: Toast the Pine Nuts

While the soup simmers, toast the pine nuts in a dry skillet over medium heat. Stir them frequently until they turn a gorgeous golden brown and release a rich, nutty fragrance—about 3 minutes. Set the toasted pine nuts aside; their delightful crunch will add a wonderful texture contrast when you serve the soup.

Step 5: Blend the Soup

Stir the baby spinach directly into the simmering soup and cook just until it wilts, which should take about a minute. Add half a cup of crumbled feta cheese and the fresh lemon juice to the pot. Using a blender in batches or an immersion blender, puree the soup until smooth and creamy. Don’t forget to taste and adjust the seasoning, adding more salt or pepper if needed to bring everything into perfect balance.

Step 6: Garnish and Serve

Divide the velvety soup into bowls. Drizzle with a little extra virgin olive oil, then sprinkle with the remaining crumbled feta, the toasted pine nuts you set aside, and a few sprigs of fresh dill. This final flourish adds bursts of flavor, texture, and visual appeal that make the soup feel special and inviting.

How to Serve Spinach Soup with Feta, Dill, and Roasted Cauliflower Recipe

A shallow white bowl filled with a smooth, bright green soup forms the base layer, covering the bowl evenly. On top, there is a scattered layer of white, soft crumbled cheese forming irregular, small clusters. Light brown pine nuts are randomly spread across the cheese and the soup, adding a contrasting texture. Fresh green dill sprigs are scattered over the cheese and nuts, giving small pops of delicate leafy texture. A thin drizzle of golden olive oil forms gentle swirls and droplets on the soup surface, adding a shiny effect. The bowl sits on a white marbled surface with a beige and white striped cloth beneath it, and pieces of rustic brown bread are placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your presentation with extra dill for an herbal pop, additional feta for creaminess, and toasted pine nuts for crunch. A light drizzle of good olive oil adds silky richness and a lustrous finish. These garnishes not only elevate the look but provide delightful flavor contrasts that keep every bite interesting.

Side Dishes

This soup pairs wonderfully with crisp, warm crusty bread—think a rustic baguette or sourdough—to soak up all those silky flavors. For a fuller meal, a simple mixed green salad dressed with lemon vinaigrette complements the soup’s herbal brightness and adds refreshing crispness.

Creative Ways to Present

For a casual family meal, ladle the soup into deep bowls with the garnishes on top. If you want to impress guests, serve it in small espresso cups or clear glass bowls to showcase the gorgeous green color, then add garnishes just before serving. You can even swirl in a bit of Greek yogurt or add a sprinkle of smoked paprika for a colorful twist.

Make Ahead and Storage

Storing Leftovers

This spinach soup keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen with time, making for even tastier leftovers. Just be sure to give it a good stir before reheating.

Freezing

You can freeze this soup for up to 2 months. Allow it to cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating

Reheat the soup gently over low to medium heat on the stovetop, stirring occasionally until warmed through. If it has thickened during storage, add a splash of vegetable stock or water to bring it back to the perfect consistency. Avoid boiling to keep the vibrant flavors and creamy texture intact.

FAQs

Can I use other greens instead of spinach?

Absolutely! You can substitute kale, Swiss chard, or even arugula, but keep in mind that cooking times and flavor profiles may vary slightly. Spinach works best for its mild flavor and bright green color.

Is this soup suitable for a vegetarian diet?

Yes, this Spinach Soup with Feta, Dill, and Roasted Cauliflower Recipe is entirely vegetarian. Just double-check your vegetable stock to ensure it’s free from animal products if you are strictly vegetarian.

Can I replace feta with another cheese?

Feta’s tangy and salty profile is perfect here, but you could try goat cheese or ricotta salata for a different twist. Avoid milder cheeses that won’t provide the needed flavor contrast.

How can I make this recipe vegan?

To make it vegan, swap the feta for a plant-based cheese or nutritional yeast for cheesiness, and ensure your vegetable stock contains no animal products. This soup still shines brilliantly without dairy.

What’s the best way to toast pine nuts?

Toast them in a dry skillet over medium heat, stirring frequently until they’re golden and fragrant—this usually takes about 3 to 4 minutes. Watch closely to avoid burning, as pine nuts toast quickly.

Final Thoughts

This Spinach Soup with Feta, Dill, and Roasted Cauliflower Recipe has everything you want in a cozy meal and more. It’s fresh yet comforting, light yet satisfying, and bursting with beautiful layers of flavor. I encourage you to give it a try—you might just find yourself reaching for a second bowl, and it could become one of your all-time favorite soups to share with friends and family.