Fall Potato Dill Vegetable Soup- Vegan

We loved our flavorful potato dill vegetable soup! 

The weekly local outdoor farmer's markets are thriving and have lots of beautiful seasonal vegetables and herbs for sale! This week I decided to make a fragrant fall vegetable soup with the produce that I bought from the market.

The key player was a beautiful bunch of dill. As soon as I spotted it, I knew I wanted it! However, I really don't have many recipes that call for dill. 

I have used dill in potato salad before, so I decided to make a potato based soup. I just went with the flow of what I had purchased. I had potatoes, onions, garlic, zucchini, fresh dill and fresh kale- all from the organic farmers at the market!  The only vegetable I added to the soup from my refrigerator was some carrots.

So Fast and Easy

Seriously, what I calling my early fall potato dill vegetable soup came out delicious. I made it in my Instant pot with a cook time of 5 minutes!! If you don't have an IP just follow directions, and cook longer covered until potatoes are soft ( you might need a little more liquid).

The Freshly Chopped Kale Melted into The Cooked Soup 

The outcome was a nice broth-like soup with lots of chunky vegetables and a mellow flavor. The dill gave it a nice fragrance and taste and the kale just melted into the pot after the soup was cooked. The turmeric brightened it up to a lovely yellow color!

We are talking quick, easy, and healthy here!! A comforting easy plant-based, oil-free, soup that is naturally gluten-free too! Just the way I like it..!!

This soup tastes even better the second day!

Author of the blog: Judee Algazi

Prep Time: 10 minutes

Cook Time in Instant Pot: 5 minutes + pre-heat time

Serves: 5 

Ingredients: 

1 cup of onions, diced

4 cloves of fresh garlic, chopped

1 cup of zucchini, diced

1 cup carrots sliced

3 cups of potatoes, diced

1/2 cup of curly parsley, chopped

1/2 teaspoon turmeric (or more)

1/2 teaspoon garlic powder

3 cups vegetable broth + 1/2 cup for sauteeing

3 cups water

1 cup of kale, sliced thin ribbon style 

1/2 cup dill, chopped fine (reserve a little for garnish in each bowl)

Directions: 

Add a 1/2 cup of vegetable broth to the bottom of the Intant Pot insert liner to sautee the vegetables. Add onion, garlic, zucchini, and carrots. Sautee for 5 minutes, stirring occasionally. Add potatoes, parsley, turmeric, and garlic powder. Mix well. Add vegetable broth and water. Secure lid, close steam valve, and set to pressure cook for 5 minutes. When done, carefully release steam manually. When all steam is released, carefully remove lid. Add kale and dill and stir. Garnish with some extra dill. Tastes even better the next day!

Sharing on Souper Sunday  at Kahakai Kitchen where anyone can share a soup, stew, salad, or sammie recipe. Party begins every Sunday!

I feel like it is officially fall since I've seen pumpkins and the leaves are starting to turn around here! Just saying!!!