Green Summer Soup With Dill Recipes

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GREEN SUMMER SOUP WITH DILL



Green Summer Soup with Dill image

Provided by green evi

Categories     Soup

Time 15m

Number Of Ingredients 10

2 medium zucchinis
1,5 cup of green peas (fresh or frozen)
1 large handful of arugula (or spinach)
1 bunch of dill
1 bunch of basil
1 tbsp coconut oil
1 clove of garlic
2 tbsp nutritional yeast (optional)
2-3 cup of water or vegetable broth
salt, pepper

Steps:

  • Cut zucchinis into smaller pieces and sauté them on coconut oil for about 5 minutes. Add green peas and cook for an other 2 minutes (if you use frozen peas this could take about 5 minutes).
  • Add sautéed veggies, arugula, herbs, garlic, nutritional yeast, water and seasoning to a blender and blend until smooth. Adjust consistency with water. Serve cold or warm. Enjoy!

SCANDINAVIAN SUMMER VEGETABLE SOUP



Scandinavian Summer Vegetable Soup image

This is a beautiful and delicious vegetable soup! Everyone at my home loves it, and guests always ask for the recipe. Don't be thrown off by the radishes...they do not have a strong taste in the soup at all, and have a wonderful taste when cooked in the soup. You can top it with shredded cheese if you like...Serve with crusty french bread or yeast rolls! Enjoy!

Provided by breezermom

Categories     Cauliflower

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups fresh or frozen cauliflower florets
2 cups thinly sliced carrots
2 cups fresh or frozen green peas
1/2 cup sliced green onion
1 teaspoon dried dill
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
2 cups cream
2 slightly beaten egg yolks
2 cups torn fresh spinach
10 -12 radishes, sliced (1 cup)

Steps:

  • In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
  • In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.

Nutrition Facts : Calories 498.5, Fat 37.4, SaturatedFat 22.8, Cholesterol 175.5, Sodium 684.5, Carbohydrate 31.4, Fiber 7.4, Sugar 8.4, Protein 12.8

VEGETABLE DILL SOUP



Vegetable Dill Soup image

I don't remember where I got this recipe but it is a great fresh tasting spring and summer soup. Even my children like it! Serve with a crusty bread and an icy drink for a light meal.

Provided by ann2boys

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 1/2 tablespoons olive oil
1/2 cup onion, finely chopped
1/2 cup celery, coarsely chopped
1 large carrot, cut in 1/8 inch rounds
16 ounces diced tomatoes, undrained
1 large potato, un-peeled, scrubbed and cubed
1 quart chicken stock or 1 quart vegetable stock
3/4 teaspoon salt
pepper
2 teaspoons dill weed (or 2 T fresh baby dill)
1/2 cup fresh green beans, cut in 2 in. pieces
1/2 cup frozen peas
1/2 medium cauliflower, cut flowerets in half

Steps:

  • Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
  • Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
  • Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
  • Simmer 15 minute or until vegetables are barely tender. Serve hot.

Nutrition Facts : Calories 210.1, Fat 7.9, SaturatedFat 1.4, Cholesterol 4.8, Sodium 731.1, Carbohydrate 28.8, Fiber 5.1, Sugar 9, Protein 7.9

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