Root Vegetable Soup with Dill

Root Vegetable Soup With Dill

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Win Spicer


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.


★★★★★ 1 vote

20 Min
35 Min
Stove Top


  • 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
  • 1/8 tsp
  • 1/8 tsp
    garlic powder
  • 2 Tbsp
    dried dillweed or !/4 c. fresh dill, minced
  • 1 c
    whipping cream or half & half
  • 2 Tbsp

How to Make Root Vegetable Soup with Dill


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

Printable Recipe Card

About Root Vegetable Soup with Dill

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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