There’s something about Pilates that feels like a life lesson wrapped up in movement. Becca and I have been practicing consistently for two weeks now, and all I can say is—where the hell has this been all my life!? It wasn’t until this week, though, that I had a real awakening about why I love it so much. Sure, I can feel my flexibility returning, my digestion improving, my sleep deepening, and my posture standing a little taller. But more than that, Pilates teaches you something fundamental: that all you have to do is get through this one present, uncomfortable moment. And when you do, you realize two things—you are stronger than you thought, and you feel better because of it.
It’s funny how that same lesson applies to cooking, too. Some of the best meals come from trusting the process, embracing simplicity, and letting good ingredients shine. This Spinach, Feta & Dill Soup is proof that nourishing food can also be luxuriously delicious. With its vibrant flavors and silky-smooth texture, it’s bound to become a new favorite—perfect for both cozy weeknights and nicer dinner parties. Roasting the cauliflower deepens its flavor, adding richness that enhances the spinach and feta while creating a creamy texture without the need for cream (cute girls with tummy issues, rejoice!) Fresh dill and a squeeze of lemon bring brightness, while toasted pine nuts add a satisfying crunch.
It’s a bowl of comfort, strength, and ease—just like Pilates.
Spinach, Feta & Dill Soup
(grocery list and full recipe with tips below)
What you’ll need for about 4 servings:
1 head cauliflower, broken down into florets (about 4 cups)
1 medium red onion, chopped
4 garlic cloves, minced
4 scallions, chopped
1/2 cup fresh dill, chopped, plus more for garnish
4 cups vegetable stock
4 tablespoons pine nuts (raw)
1/2 lb baby spinach (5 cups)
juice of 1 lemon
1 cup feta cheese, crumbled
olive oil, salt & pepper
SUBSTITUTIONS / USE WHAT YOU HAVE —
If feta isn’t your favorite, you can substitute goat cheese or ricotta
Dill is the herb of choice here, but you could swap in parsley if you prefer
Spinach is in season right now so we highly recommend you use it fresh! However, if it isn’t available to you feel free to use frozen spinach instead. Just thaw it and drain it well before adding to the soup, right before blending. You can also substitute the spinach all together with another tender green, like Swiss chard.
Instructions:
Roast the cauliflower: Preheat the oven to 400°F. Add cauliflower florets to a sheet pan, season with salt and pepper and drizzle with a tablespoon of olive oil. Roast for 20-25 minutes, flipping halfway, until golden.
Make the soup base: Heat 3 tablespoons of olive oil in a large pot over medium heat. When hot, add onion, garlic, scallions, and dill, and sauté for about 6-7 minutes, until softened and fragrant.
Add the roasted cauliflower and vegetable stock to the pot and bring it to a simmer.
Toast the pine nuts: In the meantime, toast the pine nuts in a dry skillet over medium heat, stirring often because they burn easily, for about 3 minutes, then set aside.
Blend the soup together: Stir the spinach into the simmering soup until wilted. Add ½ cup feta cheese and all the lemon juice. Using an immersion blender, puree until smooth. If you’re using a regular blender, transfer the soup in batches, taking care to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a tea towel. Taste and adjust the seasoning with salt and pepper.
Finish and serve: Ladle the soup into serving bowls, then drizzle with olive oil and sprinkle with remaining feta, toasted pine nuts, and fresh dill.