Vegan Potato Dill Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
This vegan potato dill soup is rich, comforting, and full of flavor! It's easy to make and guaranteed to warm you up on a chilly day.
Course:
Soup
Cuisine:
American, Polish
Servings: 4
Calories: 472 kcal
Ingredients
- 1 tablespoon vegan butter
- 1 medium onion, diced
- 2 medium carrots, sliced
- 4 cups vegetable broth
- 1 (13.5 ounce/400ml) can full-fat coconut milk
- 1 ½ pounds russet potatoes, (about 2 medium potatoes) scrubbed and diced (½-inch)
- 1 tablespoon lemon juice
- ½ teaspoon ground nutmeg
- 1 cup chopped fresh dill (about 1 medium bunch)
- Salt and pepper, to taste
Instructions
-
Place a large pot over medium heat and add the butter.
-
Once the butter melts, add the onion and carrot. Sweat the vegetables for about 10 minutes, stirring occasionally, until the onion is soft and translucent and the carrot begins to become tender.
-
Stir in the vegetable broth, coconut milk and potato. Raise the heat and bring the liquid to a boil.
-
Lower the heat and let the soup simmer until the potato is fork tender, about 15 minutes.
-
Remove the pot from heat and stir in the lemon juice, nutmeg and dill. Season the soup with salt and pepper to taste.
-
Serve.
Nutrition Facts
Vegan Potato Dill Soup
Amount Per Serving (1.5 cups)
Calories 472
Calories from Fat 264
% Daily Value*
Fat 29.3g45%
Saturated Fat 23g115%
Sodium 867mg36%
Potassium 1707mg49%
Carbohydrates 45.8g15%
Fiber 9.4g38%
Sugar 8.9g10%
Protein 13.1g26%
Calcium 272mg27%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.