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–+ servings
Chunky Potato Dill Soup

Hearty Chunky Potato Dill Soup: A Creamy Comfort Dish

A creamy vegan Chunky Potato Dill Soup loaded with fresh flavors, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 cups Leeks Cleaned and sliced
  • 4 cups Golden Potatoes Chopped
  • 2 pieces Bay Leaves
  • 4 cups Vegetable Broth High quality for best flavor
Cashew Cream
  • 1 cup Raw Cashew Pieces Soaked in hot water if needed
  • 2 tablespoons Lemon Juice
  • 1/2 cup Additional Water
Seasoning
  • 1/2 cup Fresh Dill Chopped, added at the end
  • to taste Salt
  • to taste Pepper

Equipment

  • heavy-bottomed pot
  • High-speed blender

Method
 

Preparation
  1. Clean and slice the leeks into rings and soak in cold water to remove grit.
  2. Finely chop the leeks after rinsing.
Cooking
  1. Sauté leeks in olive oil for about 20 minutes until golden.
  2. Add potatoes and bay leaves, cover with broth, and bring to a boil.
  3. Season with salt and pepper, then simmer for 20-25 minutes until potatoes are tender.
  4. Stir in chopped dill and half of the cashew cream for creaminess.
Cashew Cream Preparation
  1. Blend soaked cashews, lemon juice, and water until smooth.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.

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