This soup does not discriminate: it’s a crowd pleaser for both vegans and meat eaters. The potatoes make it hearty, but you could also add a scoop of any cooked grain. Don’t skip the fresh dill. It’s highly therapeutic and makes the soup taste delicious.
Serves 4
2 tbsp olive oil
1 small onion, chopped
3 stalks organic celery, chopped (about 1 cup)
10–12 carrots, chopped (about 6 cups)
2 small organic Yukon gold potatoes, chopped
6 cups organic chicken or vegetable broth
½ cup minced fresh dill
sea salt and freshly ground black pepper, to taste
In a large saucepan, heat the olive oil over medium heat and sauté the onion for 1 to 2 minutes, until translucent. Add the celery, carrots, and potatoes, and cook for another 5 minutes, stirring occasionally.
Add the broth and bring to a boil. Reduce the heat, cover the pot, and simmer for about 25 minutes, or until the vegetables are tender.
Remove from the heat and blend until smooth using either an immersion blender or Vitamix.
Stir in the fresh dill and season with salt and pepper, if necessary.
