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Cauliflower Carrot Dill Soup

This soup goes quickly after you chop and prepare your vegetables. Please to the eye with it's bright orange color, and to your palate as well.


  1. 1 head of cauliflower, cut into florets
  2. 6 large carrots, peeled and diced
  3. 1 leek, sliced thinly (use the white part only)
  4. 2 shallots, diced
  5. 2 cloves garlic, minced
  6. 1 onion, diced
  7. 6 cups of veggie broth
  8. 2 Tbsp olive oil
  9. 2 Tbsp fresh dill, chopped
  10. Pepper to taste


  1. Heat a large stockpot over medium heat, sauté the garlic, onion, shallot and leeks until slightly browned.
  2.  Add carrots and cauliflower and stir.
  3.  Add broth and dill and increase the heat to high to bring contents in pot to a boil.
  4. Once boiling, lower the heat and cover and simmer for 20 minutes.
  5. Puree the soup using a blender and season with salt and pepper to taste.

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