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Monday, September 14, 2020

Fall Potato Dill Vegetable Soup- Vegan

Fall vegetable soup

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!

potato dill vegetable soup

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 

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)

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!!!


  1. I love all the fresh flavors you've infused into your potato vegetable soup, but the fresh dill is the real show stopper. Yum!

  2. Looks yummy! We’re onto soups now too. Biscuits today as well. Delicious!

  3. i don't often use dill at all. i am not a huge fan of aniseed flavour. it's good with smoked salmon of course:) your soup looks tasty.

  4. Looks terrific,Judee! I am wanting some soup now!!! I have kept few kernels of purple corn I might add them to soup.

  5. I love dill. The soup sounds healthy and tasty with all the veggies.

  6. Dill has a very nice flavor. I have several fish preparations that use it though I know you don't eat fish.

    be well... mae at maefood.blogspot.com

  7. Looks and sounds wonderful. The smell of dill always reminds me of that old wooden pickle barrel in my childhood memory bank. Have a beautiful day and know I pinned this post!

  8. I love potato soup and made one today myself--although not as healthy as yours! ;-) Thanks for sharing with Souper Sundays this week!

  9. I have not used dill in this manner, but I want to make this soup. Most potato soups I make are heavy, and this one is brothy, and I am all about the broth!


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