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Dairy
Medium
35 Minutes
Diets 
A recipe is merely a guideline. Feel free to add more or less of an ingredient to personalize it a bit. You can even sub other veggies. I present it the way I make it and we like it. It’s light enough for a summer night and filling as well. All you need to round out the meal is a fresh salad with some feta cheese and a good piece of whole-grain toast.
4 medium zucchini
1 carrot
3 medium potatoes
6–7 cloves garlic, peeled
almost 1/2 bag fresh dill, including the stems
16 ounces (453 grams) Beleaf Frozen Cauliflower
2–4 tablespoons butter
4 tablespoons flour (Shibolim Whole Wheat Flour is fine)
3–4 cups milk
2 tablespoons pareve chicken soup mix (optional but recommended)
black pepper, to taste
Gefen Garlic Powder, to taste
salt, to taste
nutmeg, to taste
grated cheese
croutons
fresh dill
Cut all veggies, aside from cauliflower, into chunks and place in a medium-sized saucepan. Cover with water, add a bit of salt, and bring to a boil. Cook over a medium heat for 10 minutes.
Add cauliflower and bring to a boil again. Cook another 8–10 minutes. Blend with an immersion blender and set aside.
In a 6-quart pot, melt the butter. Add the flour and stir together.
Quickly whisk in the milk and soup mix. Stir together over a medium heat until thickened and well combined. Remove from heat.
Add pureed veggies to the cream sauce. Perfect the seasoning according to your preference, adding black pepper, garlic powder, salt, and a bit of nutmeg. Allow flavors to mingle.
This soup tastes even better the next day. Garnish with grated cheese or croutons and some fresh dill.
Photography: Lisa Monahan. Food Styling: Chanie Nayman.
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