Description
This vibrant Spinach Soup with Feta and Dill is a nourishing, creamy soup featuring roasted cauliflower, fresh spinach, and aromatic dill. Enhanced with tangy feta cheese and a bright splash of lemon juice, this soup offers a delightful balance of flavors and textures. Toasted pine nuts add a satisfying crunch, making it a perfect light lunch or elegant starter for any season.
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
Liqiuds and Oils
- Extra virgin olive oil (4 tablespoons total, divided)
- 4 cups vegetable stock
- 3 tablespoons fresh lemon juice
Other Ingredients
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons raw pine nuts
- 1 cup crumbled feta cheese, divided
Instructions
- Roast the cauliflower: Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Spread the cauliflower florets on the pan, drizzle with 1 tablespoon of extra virgin olive oil, then season with kosher salt and freshly ground black pepper. Roast for 25 minutes, flipping the florets halfway through, until golden and tender.
- Prepare the soup base: In a large soup pot, warm 3 tablespoons of olive oil 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; continue to sauté for another 2 to 3 minutes until softened and aromatic.
- Simmer the soup: Add the roasted cauliflower and vegetable stock to the pot. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Toast the pine nuts: While the soup simmers, heat a dry skillet over medium heat. Add raw pine nuts and toast them, stirring frequently, for about 3 minutes or until golden and fragrant. Remove from heat and set aside.
- Blend the soup: Add the baby spinach to the simmering soup and cook just until wilted, about 1 minute. Stir in ½ cup of crumbled feta cheese and fresh lemon juice. Using a blender (in batches) or an immersion blender, puree the soup until smooth and creamy. Taste and adjust seasoning with kosher salt and freshly ground pepper as needed.
- Garnish and serve: Ladle the hot soup into serving bowls. Drizzle each serving with a little extra virgin olive oil, sprinkle with the remaining crumbled feta, toasted pine nuts, and fresh dill for garnish. Serve immediately and enjoy.
Notes
- For a nuttier flavor, lightly toast the cauliflower florets before roasting.
- Use an immersion blender directly in the pot to save time and reduce cleanup.
- This soup can be made ahead and refrigerated for up to 2 days; reheat gently before serving.
- For a vegan version, omit feta cheese and garnish with toasted nuts and fresh herbs.
- Adjust lemon juice to taste for desired brightness.
