Dill potato soup

Ingredients for 4 servings:

• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 500 g potatoes, peeled and weighed
• 1 liter vegetable broth
• 1 bunch dill (large bunch), fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan, alkaline, GAT compliant

Peel the garlic clove and cut into thin slices. Peel the onion and dice it finely. Peel the potatoes and dice them. Add everything to the vegetable broth and cook until tender. Use all of the dill. Chop the thicker stalks and cook with the potatoes. Finely chop the remaining dill. When the potatoes are tender, puree the soup. Then add the finely chopped dill and let it boil once. Tips: If you prefer it finer, you can puree the dill after boiling. If you prefer it chunkier, you can cut the potatoes into small cubes and not puree them afterwards. When making a bunch of dill, your index finger and thumb should form a ring; the bunch should be that thick. I liked the finer version best. It’s also good for guests, as it’s finer and creamier. But each version has its appeal; try it for yourself.