Cheeky, Springy, Dreamy DILL Soup (vegan)

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Turns out, happy little accidents are the secret sauce (pun intended) to culinary fame. This cheeky dill soup was supposed to be a fancy dill sauce for boiled potatoes, but the sauce gods had other plans (and who am I to argue with the sauce gods?). It turned out a tad too, well, saucy for my potato-dipping dreams.

Dejected, I took a tentative spoonful.

Then another.

And another...

Next thing I knew, I'd inhaled half the "sauce" and stopped counting. (Don't judge, it happens to the best of us.) But hey, when a "mistake" tastes this good, you know it's destined for gaaah-reatness!

Fast forward to April, dill season in all its glory, and this creamy, dreamy spring soup is now a regular on our table. It's perfect as a light and vibrant starter, or as a main course with a hunk of crusty bread for dipping (because let's face it, who doesn't love a good dipper?).

Speaking of happy accidents, did you know some of the tastiest treats were born from accidents? Take popsicles, for example, created by an 11-year-old from his forgotten lemonade on a frosty porch. And potato chips? Legend has it they were the result of a chef's petty revenge on a customer who demanded thinner - and thinner yet - fries. Ah, the wonders of culinary serendipity!

So next time you have a kitchen mishap, don't despair! You might just create the next culinary masterpiece. (And puh-lease, spill the deets! The world and the comments section below and yours truly are all ears, ready to cook and bake and savor all your culinary accident masterpieces.)

Alright, let's rewind to my happy accident soup situation.

First things first: I'm not one to shy away from a massive dill bouquet (seriously, these things can rival a small flower arrangement!). The good news is, everything gets tossed into the pot, even the stalks (finely chopped, of course) – waste not, want not, friends!

Speaking of using every last bit: instead of plain water, I use - when on hand - the leftover veggie cooking water from another dish as the soup base. Dill is a flavor bomb, so whether you used potato water, asparagus water, heck, even watermelon rind water (don't judge, it's a thing! More on this in another post), it'll still shine through.

Vegetable broth works too, of course.

But trust me, dill's got this stubborn (in the best way possible) flavor that will shine through no matter what. That's why I call this soup cheeky. It's like, "Hey, I might be creamy and dreamy, but I pack a punch, too!"

Now, who's ready to get saucy (the right way this time!) with some creamy dill soup?

🍽 Recipe

What kitchen disaster became a surprising (or at least edible) delight? Spill the beans in the comments (if you're in the mood for sharing).

Wishing you planty of creamy soup delights,
Ramona

Psst ... you'll enjoy this Springy Risotto With Asparagus and Spring's Lucky Charm Trinket.

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