SOUP WITH DILL RECIPES

Name: Vegetable Dill Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 2 1/2 tablespoons olive oil; 1/2 cup onion, finely chopped; 1/2 cup celery, coarsely chopped; 1 large carrot, cut in 1/8 inch rounds; 16 ounces diced tomatoes, undrained; 1 large potato, un-peeled, scrubbed and cubed; 1 quart chicken stock or 1 quart vegetable stock; 3/4 teaspoon salt; pepper; 2 teaspoons dill weed (or 2 T fresh baby dill); 1/2 cup fresh green beans, cut in 2 in. pieces; 1/2 cup frozen peas; 1/2 medium cauliflower, cut flowerets in half

VEGETABLE DILL SOUP RECIPE - FOOD.COM

Vegetable Dill Soup Recipe - Food.com image

I don't remember where I got this recipe but it is a great fresh tasting spring and summer soup. Even my children like it! Serve with a crusty bread and an icy drink for a light meal.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 tablespoons olive oil
1/2 cup onion, finely chopped
1/2 cup celery, coarsely chopped
1 large carrot, cut in 1/8 inch rounds
16 ounces diced tomatoes, undrained
1 large potato, un-peeled, scrubbed and cubed
1 quart chicken stock or 1 quart vegetable stock
3/4 teaspoon salt
pepper
2 teaspoons dill weed (or 2 T fresh baby dill)
1/2 cup fresh green beans, cut in 2 in. pieces
1/2 cup frozen peas
1/2 medium cauliflower, cut flowerets in half

Steps:

Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don’t brown onions.
Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
Simmer 15 minute or until vegetables are barely tender. Serve hot.

Nutrition Facts : Calories 210.1, FatContent 7.9, SaturatedFatContent 1.4, CholesterolContent 4.8, SodiumContent 731.1, CarbohydrateContent 28.8, FiberContent 5.1, SugarContent 9, ProteinContent 7.9

DILL CHICKEN SOUP RECIPE: HOW TO MAKE IT

Dill Chicken Soup Recipe: How to Make It image

I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tablespoons chopped fresh dill or 1 tablespoon dill weed
2 tablespoons lemon juice
Coarsely ground pepper, optional

Steps:

In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Nutrition Facts : Calories 198 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 681mg sodium, CarbohydrateContent 20g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

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