Root Vegetable Soup with Dill
By
Win Spicer
@debaylady
1
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 vote
Serves:
6
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
How to Make Root Vegetable Soup with Dill
- 1In a stock pot, combine all ingredients except the cream and flour. Cover and cook 30 minutes over medium heat.
- 2Test for doneness and cook a few more minutes if veggies are still hard.
- 3In a small bowl slowly add cream to the flour and whisk until smooth. Stir cream mixture into the soup.
- 4Increase the temperature to medium-high and stir constantly. Boil 1 minute and remove from heat.
