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Mushroom Dill Soup
www.theorganicdietitian.com
Prep Time
15
minutes
Cook Time
50
minutes
Total Time
1
hour
5
minutes
Servings
8
Ingredients
1
Tbsp
coconut oil
1
large yellow onion
peeled and diced
2
large carrots tops removed
diced same size and onion
1
pound
mushrooms
sliced (I like cremini or baby bellas)
1
Tbsp
dried dill
1
tsp
salt
1/2
tsp
ground black pepper
8
cups
chicken or vegetable broth
homemade preferred
4
medium potatoes
cut into 1/2 inch cubes (I like russet or red potatoes-any will do) *skin on
1
cup
uncooked pasta
I like lentil or brown rice for gluten free- any will do
1
cup
coconut milk or milk of choice
Instructions
In a
large stockpot
over medium high heat melt the coconut oil.
Add the diced onion, carrots, and mushrooms and cook until onion is translucent and carrots/mushrooms are soft (about 5-8 minutes).
Add in the dill, salt, pepper, broth, and cubed potatoes.
Cover with a lid and let cook until potatoes are tender about 15-20 minutes.
Add in the pasta, cover and cook until pasta is soft about 10-15 minutes.
Stir in the coconut milk and let warm another 5 minutes.
Serve hot.
Store leftovers in an airtight container in the fridge for up to one week.
May freeze up to one month.
Recipe Notes
*choose organic ingredients when possible.