{"id":12046,"date":"2017-12-13T07:02:42","date_gmt":"2017-12-13T15:02:42","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=12046"},"modified":"2018-10-26T07:50:32","modified_gmt":"2018-10-26T14:50:32","slug":"dill-roasted-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/dill-roasted-cauliflower-soup\/","title":{"rendered":"Dill Roasted Cauliflower Soup"},"content":{"rendered":"

\"Dill
\nThis post is sponsored by Pacific Foods<\/a>, a brand I've loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!<\/em><\/p>\n

Soup is something that, until a few years ago, I thought had to be really complicated. I'm not sure why\/where I learned that, but I've most definitely moved away from that belief and am now 100% a fan of soups that are not<\/em> complicated. You don't need 6 hours and a long ingredient list to have delicious soup. Last night I made a soup that took 20 minutes, had 5 ingredients, and was amazing. Also, that turmeric broccoli soup<\/a>? SO so easy, and so so tasty. So, here's another: Dill roasted cauliflower soup.
\n\"Dill<\/p>\n

Roasting vegetables is one of my favorite ways to speed up the soup making process (debatably -\u00a0I know roasting takes time, but it's so passive!), while adding a depth of flavor you just don't get from cooking on the stove. This recipe starts with roasted cauliflower -\u00a0smothered in dill - and is relatively simple from there on. I opted for leeks instead of onions, garlic, celery seed powder, Pacific Foods Organic Vegetable Broth<\/a> (as usual!), white beans for some body, and lemon for a little tangy lift. It's easy, quick, and DELICIOUS with a loaf of crusty bread. OH so good!!
\n\"Dill<\/p>\n

Need a little inspiration? Here's a quick video<\/a> of making this soup -\u00a0it seriously is this easy!! Get on it!!
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