Creamy Potato Dill Soup
This soup is one of our all-time family fav’s, loved by adults and kids alike! It is LOADED with veggies which gives it a flavorful and nutritious punch. Get ready for some chopping – it’ll pay off, I promise!
Servings
12-14servings
Servings
12-14servings
Ingredients
Instructions
  1. In a large pot on medium high, combine oil, onion, and garlic and brown lightly.
  2. Add in cauliflower, celery, carrots, and sweet potatoes. Cook for 8 minutes, stirring frequently.
  3. Add in all spices, salt, and water. Bring to a boil.
  4. Add potatoes and turn down to low heat and simmer for 30 minutes. (The potatoes should be breaking down into the stock of the soup, if not, use a potato masher to lightly mash the veggies -ensuring that you still leave lots of texture to the soup. Chunks are good!).
  5. Add in the frozen peas and coconut milk, cook another 10 minutes. Optional: At this stage also add in the cornstarch and water mixture for a thicker soup if you choose. Soup is ready to serve!
Recipe Notes

If you’re short on time, use a food processor for the cauliflower, carrot, celery, sweet potato/yams, and dill. Make sure to hand chop the potatoes for a hearty consistency to the soup.