Spinach Soup with Feta, Dill, and Toasted Pine Nuts Recipe
Spinach Soup with Feta and Dill is a vibrant and nourishing Greek-inspired soup featuring roasted cauliflower, fresh spinach, and creamy feta cheese, enhanced with fragrant dill and toasted pine nuts. This silky smooth soup is perfect as a cozy weeknight meal or an elegant appetizer, delivering both health and indulgence in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Greek/Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 4 cups cauliflower florets
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 4 scallions, chopped
- 5 cups (1/2 pound) baby spinach
Herbs and Seasonings
- 1/2 cup chopped fresh dill, plus extra for garnish
- Kosher salt
- Freshly ground black pepper
Liquids
- Extra virgin olive oil (4 tablespoons, divided)
- 4 cups vegetable stock
- 3 tablespoons fresh lemon juice
Other Ingredients
- 4 tablespoons raw pine nuts
- 1 cup crumbled feta cheese, divided
Instructions
- Roast the cauliflower: Preheat the oven to 400°F. Line a sheet pan with parchment paper. Add cauliflower florets, drizzle with 1 tablespoon extra virgin olive oil, and season with kosher salt and freshly ground black pepper. Roast for 25 minutes, flipping halfway through, until the cauliflower is golden.
- Prepare the soup base: Warm 3 tablespoons of olive oil in a large soup pot over medium heat. When the oil shimmers, add the chopped onion and sauté until fragrant and translucent, about 4 to 5 minutes. Add the minced garlic, chopped scallions, and 1/2 cup chopped fresh dill. Continue sautéing for another 2 to 3 minutes until softened and aromatic.
- Simmer the soup: Add the roasted cauliflower and 4 cups of vegetable stock to the pot. Bring the mixture to a gentle simmer on medium heat.
- Toast the pine nuts: While the soup simmers, toast the pine nuts in a dry skillet over medium heat. Stir frequently for about 3 minutes, or until pine nuts turn golden and fragrant. Remove from heat and set aside.
- Blend the soup: Stir the baby spinach into the simmering soup and cook for about 1 minute until just wilted. Add 1/2 cup of crumbled feta cheese and 3 tablespoons fresh lemon juice. Puree the soup in batches using a blender or blend directly in the pot with an immersion blender until completely smooth. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and serve: Divide the soup evenly among serving bowls. Drizzle with a little extra virgin olive oil, sprinkle with the remaining feta cheese, toasted pine nuts, and a little fresh dill for garnish. Serve warm with crusty bread if desired.
Notes
- Use quality extra virgin olive oil for the best flavor.
- Vegetable stock can be homemade or store-bought, but opt for low-sodium versions to control salt levels.
- To make the soup vegan, substitute the feta cheese with a vegan cheese alternative or nutritional yeast.
- For a creamier texture, add a splash of coconut milk or cream after blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Toast pine nuts carefully as they can burn quickly.
