When I smell dill, I straight away think of peas and potatoes. This potato, pea, and dill soup is my favourite way to use these three ingredients together.
It’s such a comforting dish. I love to enjoy it as a quick and easy dinner or serve it up as an entree when people come over.
I haven’t used dill too much in my cooking, but recently I’ve been inspired as I’ve watched a few Swedish cooking shows, and they use it a lot. You can pretty much turn anything into a Swedish dish by adding some dill to it!
I love the fact that dill is still a very accessible herb, but isn’t overused.
This potato, pea and dill soup consists of straightforward and minimal ingredients. These are the ingredients that you’ll find in this dish:
- Extra virgin olive oil
- Garlic (and lots of it!)
- Green peas
- Fresh dill
- Seasoning of salt and pepper
Play around with texture in this soup to suit you
This dill soup is wonderfully creamy, yet no cream is used. That’s the beauty of potatoes. They can quickly turn a soup creamy when you blend some or all of it.
In this recipe, I blend a portion of the soup to give it that extra depth of texture.
You can leave it if you want a more chunky soup, or feel free to blend the whole lot if you want a cream soup. It’s really up to you!
Let me know if you wish to see more soups like this one in the comments below. I’ve enjoyed making simple recipes that have a great flavour profile. A win, win situation.
If you’re after another recipe that uses fresh dill on our website, then check out this Vegan Olivier Salad.
Other recipes you’ll love:
- Vegan Potato and Onion Cream Soup (Gluten-Free)
- Vegan Mushroom & Thyme Soup
- Red Lentil Stew with Potatoes and Peas
- Hearty Vegan Minestrone Soup
- One-Pot French Lentil, Mushroom and Sage Stew
- Turkish Pea Stew
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