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Hearty Dilled Potato Soup


Fresh dill always lends a superb flavor to any food, and this soup is no different! Creamy, delicious, and satisfying, it will leave you feeling ready to tackle the fast, and also provide comfort and energy once the fast is over. The garnish tastes like flavorful roasted mini potatoes and boosts the protein power in this excellent dish!


Prepare the Soup

1. In a large pot, sauté onion in a little oil until lightly browned; add celery and sauté an additional two to three minutes.
2. Add water, cubed potatoes, dill, and 3/4 cup chickpeas and bring to a boil. Lower heat and simmer 35–40 minutes.

Prepare the Garnish and Blend

1. To make the garnish, preheat oven to broil.
2. Toss roasted chickpeas ingredients in a small mixing bowl to coat the chickpeas.
3. Spread out onto an aluminum-foil-lined baking pan and broil for five to six minutes, or until beginning to blacken. Remove from oven and set aside for garnish.
4. Blend soup using an immersion blender until smooth and creamy. Add shredded carrots and cook an additional 15 minutes. If necessary, add water to achieve desired consistency.
5. Season with salt and pepper, to taste. Serve hot and garnish with roasted chickpeas.

Tips: The roasted and seasoned chickpeas can be used as a flavorful garnish for many side dishes as well — think mashed potatoes, rice, salads, etc.


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.