Thick & Creamy Swedish-Inspired Veggie Soup
with Fresh Dill
Cooking time
25 minutes
Servings
2/4
Calories
420 /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)
Contains: Milk • Mustard • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
7 g
Sodium
500 mg
Total Carb
65 g
Sugars
12 g
Protein
13 g
Fibre
13 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!
