Thick & Creamy Swedish-Inspired Veggie Soup
with Fresh Dill
Cooking time
25 minutes
Servings
2/4
Calories
0 /serving
It’s not possible to load any more wholesome veggies into these bowls! They’re filled to the brim with baby potatoes, broccoli, heirloom zucchini, peas and leeks. A creamy broth keeps it all together, with a fresh green Scandinavian garnish to finish.
We will send you:
- 200g Broccoli florets
- 75g Sliced leeks
- 1 Heirloom zucchini
- 450g Baby potatoes
- 14g Dill
- 30ml Vegetable demi-glace
- 150g Green peas
- 60ml Heavy cream
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carb
0 g
Sugars
0 g
Protein
0 g
Preparation
Start the soup
- Medium-dice the potatoes.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the leeks, potatoes and broccoli. Sauté, 3 to 4 min., until fragrant and beginning to soften.
- Add the spices and sauté, 1 to 2 min., until fragrant.
Mise en place
- Meanwhile, quarter the zucchini lengthwise; slice crosswise.
- Pick the dill fronds off the stems; chop the fronds.
Finish the soup
- To the pan, add the zucchini, demi-glace, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 8 to 12 min., until the vegetables are just tender.
- Add the cream, peas and ½ the dill.
- Simmer, stirring occasionally, 2 min., until combined and slightly thickened; season with S&P.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the remaining dill. Bon appétit!
