Name: Roasted Cauliflower and Paprika Soup
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 4 oz [115 g] red potatoes (2 medium), cut into bite-size pieces; 1 Tbsp plus 1 tsp sweet paprika, plus more for garnish; 6 cups [1.5 L] vegetable or chicken broth; Sea salt; 3 Tbsp extra-virgin olive oil; 1 medium yellow onion, chopped; Freshly ground black pepper; 4 medium garlic cloves, unpeeled; One 12-oz [340-g] head cauliflower, cored and cut into 1-in [2.5-cm] florets; 1 large carrot, peeled and thinly sliced; ½ cup [120 ml] dry white wine; 1 bay leaf; ¾ cup [180 g] sour cream or plain yogurt; 5 Tbsp [10 g] chopped fresh dill; 1½ Tbsp freshly squeezed lemon juice

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
35 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

If I had to pick a favorite soup, one that makes me happy about the relentless rain and the bone-soaking chill of nights in Oregon, this soup would be it. I love roasted brassicas (the botanical family that includes broccoli, cauliflower, and cabbage) of any kind—dry heat has a way of making them nutty and addictively savory. I add paprika and dill, the flavors of my Polish grandmother’s cooking, and finish the soup with a big dollop of sour cream.