Creamy Potato Dill Soup
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servings
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Ingredients
- 2 tbsp coconut oil
- 1 large sweet onion peeled & diced
- 5 cloves fresh garlic peeled & minced
- 1 small head cauliflower chopped
- 1 head of celery trimmed & chopped
- 4 large carrots peeled & diced
- 2 large sweet potatoes or yams peeled & diced
- 3 tbsp sea salt
- 3 tbsp fresh dill washed & chopped
- 2 tsp ground yellow mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 10 cups filtered water
- 15 medium-large yellow potatoes peeled & diced
- 1 cup frozen peas
- 3 cups canned coconut milk
- 4 tbsp cornstarch with equal parts water (to thicken) *optional
Ingredients
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Instructions
- In a large pot on medium high, combine oil, onion, and garlic and brown lightly.
- Add in cauliflower, celery, carrots, and sweet potatoes. Cook for 8 minutes, stirring frequently.
- Add in all spices, salt, and water. Bring to a boil.
- Add potatoes and turn down to low heat and simmer for 30 minutes. (The potatoes should be breaking down into the stock of the soup, if not, use a potato masher to lightly mash the veggies -ensuring that you still leave lots of texture to the soup. Chunks are good!).
- Add in the frozen peas and coconut milk, cook another 10 minutes. Optional: At this stage also add in the cornstarch and water mixture for a thicker soup if you choose. Soup is ready to serve!
Recipe Notes
If you're short on time, use a food processor for the cauliflower, carrot, celery, sweet potato/yams, and dill. Make sure to hand chop the potatoes for a hearty consistency to the soup.
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