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Roasted Cauliflower, Lemon and Dill Soup

Roasting Vegetables is my favorite way to eat them in any dish. In this soup I roasted Cauliflower, Carrots and Cabbage. I made the broth from the cauliflower core, carrot ends and cabbage core and water.
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Ingredients:
1/2 Head of Cauliflower
1/2 Head of Cabbage
4-5 Carrots scrubbed
3 Tomatoes
1 lemon
2 Tablespoon Dill
Distilled Water
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On a roasting pan place Cauliflower, Cabbage and Carrots. Roast in 425 * oven until veggies are brown and fork tender about 20-25 minutes.

In Soup pot add vegetarian broth and roasted vegetables and chopped tomatoes. Bring soup to a boil and then turn down. Add dill, salt and pepper and a few squeezes of lemon.

Taste and adjust seasonings and citrus.  

This soup is very easy to prepare but with the roasted veggies, fresh lemon and dill seasoning the taste is delicious!

To Your Good Health

Jan
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog