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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 25 Minutes
Diets
I had one too many latkes this Chanukah and now I am trying my hardest to get back on track so the hubby and I are doing another round of Whole30 to detox. If you aren’t familiar with the Whole30 plan, its basically a detox plan where you pretty much cut out all carbs for 30 days.
Yikes! But we’ve done it before and we are committed to doing it again.
One of the hardest parts of eating healthy is how much prep it takes- there is no such thing as grabbing a sandwich, making a quick bowl of pasta etc- every meal requires lots of chopping, washing, and planning- so making a big pot of soup at the beginning of the week and having it to help supplement meals is super helpful. My goal with this soup was to make it as flavorful as possible without using stock (my usual go to) which I didn’t have around or soup mix (a big no-no)-just plain, old water. To that end, I tried to build flavor by roasting the cauliflower and zucchini first with cloves of garlic, using celery root instead of celery for creaminess and a more mellow and pronounced celery flavor, and lots of dill. The soup turned out better than I could have ever expected! Silky, smooth, with a pronounced cauliflower and dill flavor and undertones of roasted garlic that was just right. This soup was a huge hit and we have been licking our bowls every night- even my two year old devoured it! Best part about it is that it’s full of vegetables with absolutely nothing that’s bad for you. Success in a bowl! Enjoy!
1.6 kilograms/3.5 pounds (around 2 medium heads) cauliflower, broken into florets
1.2 kilograms/2.5 pounds (about 2 large) zucchini, cut into chunks
4 large cloves garlic
6 tablespoons Bartenura Olive Oil, divided
1 large onion, diced
1 large carrot, diced
1 medium celery root, peeled, and diced- in a pinch you can use two large stalks of celery sliced but I highly recommend using celery root.
1 medium starchy potato (that’s a red potato in Israel, a Yukon in America), peeled and chunked
1 cup fresh chopped dill, divided
12 cups water
salt, to taste
pepper, to taste
Preheat your oven to 375 degrees Fahrenheit. Place the cauliflower, zucchini, and garlic cloves on a sheet tray, drizzle with three tablespoons of olive oil and season well with salt and pepper. Roast for about 35-40 minutes or until the cauliflower and zucchini are nicely roasted, you want the cauliflower to have the crispy brown edges.
In a pot, heat the remaining three tablespoons of olive oil and add the onion, carrot, and celery root. Season with salt and pepper and saute well until the onion is translucent about five to seven minutes over medium heat.
Add in the roasted vegetables, taking care to remove the skin from the garlic cloves first. Add the water, the potato, and half of the dill and season with salt and pepper. Bring to a boil and then lower the heat and cook for about 35 minutes until the potato is soft and everything is starting to dissolve. Add the rest of the dill and blend it all with an immersion blender until smooth.
The Gush Gourmet is a food blogger and caterer based out of beautiful Gush Etzion, Israel. Follow her on instagram @TheGushGourmet or at her blog TheGushGourmet.blogspot.com for more great recipes.
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Question Can I leave the potato out, or will it change the texture a lot?
Thanks!
I think it will be ok, maybe looser.
BEST SOUP! so rich in flavor and delicious!