📍 Where this dish comes from: Jerusalem, Israel · Mahane Yehuda Market
Discover the history of this region →
Discover the history of this region →
This is exactly the kind of soup that fits naturally into a dairy meal, rich with cream and finished with the dill that shows up throughout Ashkenazi cooking. It’s simple enough for a weeknight but silky enough to serve as a starter for a proper dairy dinner.
What You’ll Need
Servings: 4 servings
Calories: 240kcal
Ingredients
- 3 tbsp butter
- 1 onion diced
- 2 cloves garlic minced
- 1 large head cauliflower chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh dill plus more for garnish
- Salt and white pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, cooking 4–5 minutes until softened.
- Add cauliflower and broth, bringing to a simmer.
- Cover and cook 15–18 minutes, until cauliflower is very tender.
- Blend until completely smooth, either with an immersion blender or in batches in a stand blender.
- Stir in cream and dill, and warm through.
- Season with salt and white pepper, garnish with extra dill, and serve.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 6g | Fat: 21g | Fiber: 3g
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Health Benefits
- Cauliflower provides fiber and vitamin C in a naturally low-carb base.
- Fresh dill contributes flavor and antioxidants without any added sodium.
- A rich, satisfying soup that fits easily into a dairy meal without any meat-based broth.