Dilled Vegetable Soup
Submitted by KALEAIA
A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minWhen you want a bowl of soup that’s clean, nourishing, and full of garden flavor, this is where you land.
Diced potatoes, sliced carrots, zucchini, and fresh tomatoes simmer together in vegetable stock with a gentle touch of dill weed.
No cream, no butter, no fuss. Just honest vegetables in a warm, herbaceous broth that’s naturally vegan and low in calories.
Ready in 50 minutes and serves six.
Chef Tips
- Add the zucchini and tomatoes later in the cooking so they keep some texture instead of turning to mush
- A squeeze of lemon juice stirred in at the end brightens the whole pot
- Swap in whatever vegetables you have on hand; green beans, peas, or corn all work well here
- This soup freezes nicely for up to 3 months, so double the batch if you’re meal prepping
Ingredients
Directions
Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a 2-quart saucepan.
Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes.
Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender.
Salt to taste and serve hot.
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