in Soup Recipes

Quick dill soup

updated

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Ingredients for 2 servings:

  • 1 dash of oil to taste
  • 1 small onion(s), finely diced
  • 500 ml plant milk (plant drink), in my case it was sweet lupin milk
  • 3 tsp, heaped vegetable stock, granulated, possibly homemade
  • 1 bunch of dill (big bunch!)
  • 1 dashes lemon juice
  • Sweetener, optional

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

vegan, alkaline, GAT compliant

Heat the oil in a saucepan and let the onions soften. Stir the granulated broth into the milk. Wash and finely chop the dill, including the stems. Add the broth to the onions and stir in the dill. Let it boil once, season with lemon and sweetener, if desired, and enjoy. If the dill in the soup is too chunky, you can puree it; if it’s too thin, thicken it with potato flour or buckwheat flour dough.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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