Another soup. Potato broccoli and dill! Sound exciting? This soup is actually pretty simple, in flavor and in prep. There’s no big kick or real surprise element to it but it’s far from boring. It’s actually quite delicious and would pair well with just about anything. Loaded with nutrients and a perfect blend of vegetables.
6 cups vegetable stock
3-5 medium potatoes (about 4 ½ cups)
4 cups chopped broccoli
2 chopped carrots (about 1 cup)
1 cup chopped mushrooms
2 tablespoons fresh dill
1 cup sour cream
¼ cup Romano cheese
Start by adding the stock to the soup pot and bring the temperature up. I usually start with this because my stock is often frozen (homemade the week before). It’s super convenient to have homemade stock in the freezer, I always freeze it in certain measurements so when I grab a container I don’t have to thaw it and then measure it out for the meal. Aside from being convenient for soups & sauces we also like to use it to cook our rice for a little extra flavor.
Peel and chop potatoes and broccoli. Chop up about 2 tablespoons of fresh dill, set 1 tablespoon aside for later. Add these ingredients to the soup and bring to a boil then down to a simmer and cook until vegetables are soft.
While the soup is simmering peel and chop the carrots and slice the mushrooms to a nice spoonable size. They will be added to the soup once the first part is blended along with the other tablespoon of dill.
After about 15 minutes of simmering check the softness of the broccoli and potatoes. Once they are ready blend the soup to a smooth consistency with an immersion blender. Taste and add kosher salt to taste.
Include carrots and cook for a minute, then add mushrooms and dill. Cook soup until these vegetables are ready. Stir in 1 cup of sour cream and ¼ cup romano cheese (use parmesan if that’s what you have). Could it be any easier? Enjoy this simple soup…