Description
A beautifully creamy vegan super easy potato, pea and dill soup. Great as an entree for four or as a main for two. It’s a great comforting meal!
Ingredients
- 1 onion, diced
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 4 medium / 600g / 1.32 pounds potatoes, chopped into small cubes (ideally a yellow flesh variety)
- 2½ cups / 300g green peas (fresh or frozen)
- 1 cup (firmly packed) fresh dill, finely chopped + extra for garnish*
- Salt, to taste
- Pepper, to taste
Instructions
- In a saucepan on medium-high heat, add the onion and place the lid on fully to trap the heat and let the onion caramelize. Once it starts to brown, stir in the olive oil and garlic. Cook for a couple of minutes until you have a nice colour on the onions and garlic. I like to mix it well at this point.
- Add the potatoes to the pot and put the lid on fully for 5 minutes, occasionally stirring, so the potatoes don’t stick to the bottom of the pan.
- Add in 3-4 cups / 750ml to 1 litre boiling water, ensuring that all the ingredients are immersed and have an additional inch of water. Bring the soup to a boil and reduce to a simmer for 15 minutes.
- Add in the peas and continue cooking until the potatoes are done.
- Stir in the dill and seasoning, cooking for an additional 2 minutes.
- With a blender, add between 2-3 cups of the soup and blend until smooth. You can do this in the pot with a stick blender as well and blend on pulse until around ⅓ of the soup is smooth.
- If using a stand-alone blender, pour the creamed soup into the pot and stir well.
- Serve with some extra cracked pepper and some fresh dill on top.
Notes
*measured before chopping
- Diet: Vegan
