Root Vegetable Soup with Dill

Name: Root Vegetable Soup with Dill
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 3 potatoes, peeled and chopped; 1 medium turnip, peeled and chopped; 2 c carrots, peeled and diced; 2 celery stalks, diced; 1/2 c onion, diced; 1 qt low sodium chicken stock; 3/4 tsp salt; 1/8 tsp pepper; 1/8 tsp garlic powder; 2 Tbsp dried dillweed or !/4 c. fresh dill, minced; 1 c whipping cream or half & half; 2 Tbsp flour

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By Win Spicer
@debaylady

This came about as I was trying to use up vegetables on hand. Oh my! What a pleasant taste surprise! We absolutely love this soup! I hope you also will enjoy it.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

3

potatoes, peeled and chopped
1

medium turnip, peeled and chopped
2 c

carrots, peeled and diced
2

celery stalks, diced
1/2 c

onion, diced
1 qt

low sodium chicken stock
3/4 tsp

salt
1/8 tsp

pepper
1/8 tsp

garlic powder
2 Tbsp

dried dillweed or !/4 c. fresh dill, minced
1 c

whipping cream or half & half
2 Tbsp

flour
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How to Make Root Vegetable Soup with Dill

Step-by-Step

In a stock pot, combine all ingredients except the cream and flour. Cover and cook 30 minutes over medium heat.
Test for doneness and cook a few more minutes if veggies are still hard.
In a small bowl slowly add cream to the flour and whisk until smooth. Stir cream mixture into the soup.
Increase the temperature to medium-high and stir constantly. Boil 1 minute and remove from heat.

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