6 ingredients (olive oil, salt, and pepper don’t count!) is all it takes to make this silky, spring-inspired soup :)  Oh, and there’s no cream!  Simmered and blended cauliflower creates that velvety consistency.  Ready in under 45 minutes from prep to serving, this light soup pairs perfectly with a grilled sandwich or breadsticks on the side.  Perfect for the cooler transition weather from winter to spring, it’s warming and comforting.  Serves 8 (makes great leftovers)

What (your ingredients):

1 tablespoon olive oil

1 yellow onion, roughly chopped

3 garlic cloves, chopped

1 cauliflower head, chopped into florets

Pinch of salt and pepper

½ cup dry white wine

5 cups vegetable broth

3 tablespoons fresh dill

How (your directions):

Heat oil over medium heat in a large Dutch oven or soup pot.  Add onions and a pinch of salt and pepper, stirring until translucent, about 5 minutes.

Add garlic and cauliflower, and sauté for 3-5 minutes.  Deglaze the bottom of the pot with white wine.

Add vegetable broth and bring to a boil.  Then, turn heat to low, cover pot, and simmer for 25-30 minutes.

Once cauliflower is tender, transfer soup to a high-speed blender or food processor and blend in batches until smooth.

Return soup to Dutch oven or soup pot with the heat on low, and add the fresh dill.

Serve hot and enjoy!

Why (the science):  Rule of thumb: stinky vegetables (think onions and garlic) and cruciferous vegetables (like broccoli and cauliflower) are known for their anticarcinogenic effect.  This is one powerful soup!