Accidental but legendary: this creamy dill soup is cheeky, packed with flavor, and made with just a handful of ingredients, a whole bunch of dill, and zero fuss. Perfect for sipping or dunking crusty bread.
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April is here. And so is the glorious smell of fresh dill.
Here's a little story and a recipe. My favorite dill soup? Born from a happy kitchen mishap.
It was supposed to be a fancy dill sauce for boiled potatoes. But the sauce gods had other plans. Too saucy for potato-dipping dreams.
I took a tentative spoonful.
Then another.
Then… well, let's just say half the "sauce" disappeared before I stopped counting. (Don't judge.)
When a mistake tastes this good, you know it's meant to be.
Fast forward to now-April, dill season in all its glory-and this creamy, dreamy spring soup is a regular on our table. Light and vibrant as a starter, or hearty with a hunk of crusty bread. Dippers highly recommended.
FUN FACTS
Some of the tastiest foods were happy accidents. Popsicles? A kid's forgotten lemonade on a frosty porch. Potato chips? A chef's petty revenge. Culinary serendipity at its finest.
Why This Creamy Dill Soup Is Cheeky
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) - not wasting anything!
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 use potato water, asparagus water, or even watermelon rind (!!!) water (don't judge, it's a thing! More on this here and here), 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
Cheeky, Springy DILL Soup (vegan)
Ingredients
- 1 large bunch of dill
- 1 liter of water or vegetable cooking water
- 2 tablespoons potato or corn starch
- 1 tablespoon tapioca starch* alternatively potato or corn starch
- 250 ml unsweetened vegan cream
- ½ teaspoon ground nutmeg
- Salt
- Pepper
Instructions
- Wash the dill, cut off the ends, and finely chop the whole bunch, including the stems.
- In a saucepan, mix cold water (or vegetable cooking water) with the starch and bring to a boil, stirring constantly with a whisk until the liquid begins to thicken.
- Remove from heat, then stir in the chopped dill, vegan cream, and nutmeg.
- Season to taste with salt and pepper.
Notes
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I'm always curious. How did it go? Tried this creamy dill soup recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win (or a lesson learned).
Wishing you planty of creamy soup delights,
Ramona
♥
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