Dill and Potato Soup

11g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

soup

• 500 g potato (medium-starch, peeled)
• 1 l unsweetened soy milk
• 1 l water
• 1 onion
• 60 g fresh dill
• 2 bay leaves
• 10 g lovage (or flat-leaf parsley)
• 20 g all-purpose flour
• 200 ml water
• 1 1/2 tbsp salt
• 6 tbsp vinegar

Contains: gluten, soy

How to make it

1. Peel the potatoes and cut them into smaller pieces. Place them in a large pot along with a whole peeled onion, bay leaves, lovage or parsley, and 30 g of dill tied into a bundle. Pour in about 1 liter of water so the potatoes are submerged. Bring to a boil and cook over medium heat until the potatoes are almost tender.
2. Add the soy milk to the pot. Remove and discard the lovage or parsley sprig and the whole dill bunch. Finely chop the second half of dill and stir it into the soup. Bring everything back to a gentle boil.
3. In a small bowl or jar, whisk the flour with 200 ml of cold water until completely smooth. Slowly pour this slurry into the simmering soup while stirring continuously to thicken it evenly.
4. Season generously with vinegar and salt to taste — this soup is meant to be pleasantly tangy. Simmer for another 2–3 minutes, then remove from heat.
5. Serve hot with fresh green salad and crusty sourdough bread on the side.

Nutrition