Vegan potato and dill soup

Ingredients for 2 servings:

• 1 liter vegetable broth
• 1 bunch of dill
• 4 tomatoes
• 4 potatoes
• lots of rapeseed oil
• 1 half onion(s)
• 4 carrots
• 300 g mushrooms
• 1 spring onion(s)
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

with tomatoes

The dish is prepared in two pots. First pot: Bring the vegetable stock to a boil. Cut well-cleaned potatoes into bite-sized pieces and add them. Puree the tomatoes and add them. Add a dash of rapeseed oil and simmer for at least an hour. Second pot: Cover the bottom of the pot with rapeseed oil and heat it. Add the finely chopped onions and carrots and roast over medium heat. When the carrots are cooked but still firm to the bite, add the mushrooms and spring onions and sauté with the lid closed for 5 minutes, until the mushrooms are tender. Combine the contents of both pots, add the finely chopped bunch of dill, and bring back to a boil. Season with salt and pepper and serve. Notes: Oil is an important source of nutrients, and rapeseed oil is rich in omega-3 fatty acids, which are particularly important for us. Oil is also an important ingredient for me when it comes to flavor, so don’t skimp on the oil. Cooking tomatoes for a long time, at least an hour, creates natural glutamate in the tomatoes, which acts as a flavor enhancer. All tomato dishes, such as sauces and soups, should be cooked for at least an hour, preferably undiluted. This was already practiced in many traditional cuisines, such as Italian cuisine, before scientific research discovered why tomatoes taste so much better when cooked for a long time. Cooking soups for a long time is also recommended in Traditional Chinese Medicine because they are said to give the body more energy. To also incorporate the philosophy of the importance of fresh, undercooked foods, parts of the vegetables in this dish are prepared separately and cooked to perfection.