Creamy Dill Soup (20 Minutes, Vegan)
This creamy vegan dill soup is ready in just 20 minutes and packed with fresh dill flavor.
Servings: 6
Equipment
- whisk
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 to taste
- Pepper to taste
Instructions
- Wash the dill, cut off the ends, and finely chop the whole bunch, including the stems. Give the chopped dill another rough chop with your knife to make sure the stems are nice and fine.
- In a saucepan, mix cold water (or vegetable cooking water) with the potato (or corn) starch and the tapioca starch. 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
* Tapioca starch, when combined with potato or corn starch, contributes to a richer, creamier consistency.