Cook Time: 20 minutes
Dill is quite an amazing plant. The leaves are so small yet so full of flavor and I ask myself how on earth does this little plant pack so much taste!? On second thought, I would rather not know the answer because it would involve a laboratory and would take the fun out of the mystery…
This soup is full of flavor from the cauliflower, herbs and spices. I have learned a trick to give soup an extra kick, and that is the addition of white vinegar. This is used in hot an sour soup in Thailand, and is one of the ingredients that makes the soup tangy.
For one very large pot of soup:
- 1 Small head Cauliflower, chopped into small pieces
- ½ white cabbage, shredded
- 1 carrot, chopped
- 1 potato, chopped
- ½ cup fresh dill
- 3 cloves garlic, chopped
- 1 tbsp ginger, chopped
- 1 tsp black pepper
- ½ tsp nutmeg
- Salt to taste
- Splash of white vinegar
Add all ingredients to a large soup pot and cover with two inches of water. Boil for twenty minutes, or until the vegetables have softened. Because this dish does not contain a vegetable stock, you may need to add more salt to bring out the flavours. Constantly sample the soup to make sure it is salted to your liking.
*Image courtesy Flickr creative commons.