Description
A creamy and vibrant spinach soup enriched with roasted cauliflower, fresh dill, tangy feta cheese, and toasted pine nuts. This comforting soup marries fresh vegetables with Mediterranean flavors, perfect for a nutritious and flavorful meal in just 45 minutes.
Ingredients
Vegetables and Herbs
- 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
Liquids and Oils
- 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
Other Ingredients
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons raw pine nuts
- 1 cup crumbled feta cheese, divided
Instructions
- Roast the cauliflower: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. Place the cauliflower florets on the pan, drizzle with 1 tablespoon of extra virgin olive oil, and season with kosher salt and freshly ground black pepper. Roast for 25 minutes, flipping halfway through, until the florets are golden and tender.
- Prepare the soup base: While the cauliflower roasts, heat 3 tablespoons of olive oil in a large soup pot over medium heat until shimmering. Add the chopped onion and sauté for 4 to 5 minutes until fragrant and translucent. Stir in the minced garlic, chopped scallions, and chopped dill, continuing to sauté for another 2 to 3 minutes until softened and aromatic.
- Simmer the soup: Once the cauliflower is roasted, add it along with the vegetable stock to the pot. Bring the mixture to a gentle simmer to blend the flavors together.
- Toast the pine nuts: While the soup is simmering, place the raw pine nuts in a dry skillet over medium heat. Stir constantly for about 3 minutes or until the pine nuts turn golden and release their nutty aroma. Remove from heat and set aside.
- Blend the soup: Add the baby spinach to the simmering soup and cook for about 1 minute, just until wilted. Stir in ½ cup of the crumbled feta cheese and the fresh lemon juice. Using an immersion blender or working in batches with a blender, puree the soup until smooth. Taste and adjust seasoning with additional salt and pepper as needed.
- Garnish and serve: Ladle the soup into bowls. Drizzle each serving with a little olive oil, then sprinkle with the remaining feta cheese, toasted pine nuts, and extra fresh dill for garnish. Serve immediately and enjoy!
Notes
- For a nuttier flavor, consider using smoked paprika in the soup base.
- Use fresh baby spinach for the best texture and flavor, but you can substitute with baby kale if preferred.
- This soup can be made vegan by omitting the feta cheese or using a plant-based alternative.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adjust lemon juice based on your preferred level of acidity.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Mediterranean
