Spinach Soup with Feta and Dill

Method6 steps · about 45 min

1. 1

   Step 1: Heat the oven to400°F(200°C). Spread the cauliflower on a parchment-lined sheet pan and toss with1tablespoon of the cooking oil and some salt and pepper. Roast for25minutes, turning halfway, until golden.

   Roast cauliflower · 25 minUses 4 cups cauliflower florets · 1tbsp cooking oil for roasting · some roasting salt · some roasting pepper

2. 2

   Step 2: Warm the remaining3tablespoons cooking oil in a soup pot over medium heat. Sauté the chopped onion (1 medium) for4–5minutes, then add the garlic (3 large), scallions (4) and measured½cup dill. Cook for another2–3minutes until softened and fragrant.

   Uses remaining3tbsp cooking oil · 1 medium onion · 3 large garlic cloves · 4 scallions · ½cup fresh dill

3. 3

   Step 3: Add the roasted cauliflower from step1 and4cups vegetable stock to the aromatic base from step2. Bring to a simmer.

   Uses same complete roasted cauliflower with its roasting oil · same complete sautéed soup base · 4 cups vegetable stock

4. 4

   Step 4: While the soup heats, stir the4tablespoons pine nuts in a dry skillet over medium heat for about3minutes until golden. Set aside for garnishing.

   Uses 4 tbsp raw pine nuts

5. 5

   Step 5: Stir the baby spinach (½lb) into the simmering soup from step3 and cook about1minute, just until wilted. Add½cup of the feta and all3tablespoons lemon juice. Blend smooth with an immersion blender, or in small batches with a countertop blender, allowing steam to escape through the removed center cap covered loosely with a towel. Taste and adjust with salt and pepper.

   Wilt spinach · 1 minUses same complete soup base · ½lb baby spinach, about5cups · ½cup feta for blending · 3 tbsp fresh lemon juice · additional salt only as needed · additional pepper only as needed

6. 6

   Step 6: Divide the blended soup among four bowls. Finish with the remaining½cup feta, toasted pine nuts from step4 and the separately listed extra dill and olive-oil drizzle.

   Uses same complete smooth soup · remaining½cup crumbled feta · same entire4tbsp batch · extra olive oil to drizzle over bowls · extra fresh dill to garnish