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5
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Dill Soup
Savor this aromatic, hearty dill soup made with fresh ingredients. Perfect as a light lunch or a starter for dinner. Ready in just 45 minutes!
Course
Soup
Cuisine
European
Keyword
fresh dill, Potatoes
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
894
kcal
Author
Corrie
Ingredients
2
tablespoons
olive oil
1
large onion
chopped
2
carrots
chopped
3
potatoes
peeled and cubed
6
cups
chicken broth
1
cup
fresh dill
chopped
Salt and pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat. Add onions and cook until they start to soften.
Add carrots and potatoes to the pot, stirring to combine with the onions. Cook for a few more minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer until the vegetables are tender.
Stir in the chopped dill, and season with salt and pepper to taste. Let it simmer for another 5 minutes.
Serve hot, garnishing with a little extra dill if desired.
Notes
Always use fresh ingredients for the best flavor.
Be sure not to overcook the vegetables to maintain their texture.
Fresh dill is preferred, but if using dried dill, remember it's more potent so use less.
Taste the soup as you go and adjust the seasoning as needed.
This soup can be stored in the fridge for a few days, making it a perfect make-ahead meal.
Nutrition
Calories:
894
kcal
|
Carbohydrates:
133
g
|
Protein:
25
g
|
Fat:
32
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
21
g
|
Cholesterol:
28
mg
|
Sodium:
5383
mg
|
Potassium:
3682
mg
|
Fiber:
18
g
|
Sugar:
17
g
|
Vitamin A:
24050
IU
|
Vitamin C:
173
mg
|
Calcium:
271
mg
|
Iron:
10
mg