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Ingredients
- 1-2 Tbsp. olive oil
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1/2 tsp. sea salt
- 1 medium cauliflower chopped
- 4 ½ cups filtered water
- 2 Rapunzel vegetable broth bouillon cubes
- 3 Tbsp. dried dill
- 3 collard green leaves stems removed and roughly chopped
Units:
Instructions
- Heat oil in large soup pot on medium heat; cook onion, covered, until soft, 4-5 min. Add garlic and pinch of salt, and cook for 3 minutes more. Add cauliflower and pour in filtered water until it reaches just below top of cauliflower. Add in vegetable bouillon cubes.
- Bring to a boil over high heat. Add 2 Tbsp. of the dill. Reduce to low and simmer until cauliflower is just tender, about 10 min. Stir in greens, and simmer for 3 minutes.
- Let sit for 5 minutes to cool slightly. Puree soup in batches in a blender until very smooth, adding more water if too thick. Return to pot and reheat. Add the remaining 1 Tbsp. dill. Season with salt and pepper to taste. Garnish with fresh dill, chopped hazelnuts, and lemon zest.
Recipe Notes
garnish with: fresh dill, chopped hazelnuts, lemon zest
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