Lemon Dill Vegetable Soup

Lemon Dill Vegetable Soup

I made this soup on a cold and rainy day in the middle of summer. It's hearty but filled with the spirit of summer.


Lemon Dill Vegetable Soup

Ingredients

2 cups chopped white baby potatoes
4 stalks of celery
3-4 medium-sized carrots
1 cup yellow onion, chopped
1 cup green lentils
2 cans Italian stewed tomatoes
2 cups vegetable broth
2 cup of water
1/2 tsp chili flakes
1-2 tsp garlic powder
Salt and pepper to taste
1 tbsp dill
1 lemon, juiced


Directions

I made this soup in a slowcooker, but it could easily be made on the stove.

  1. Sauté the potatoes, carrots and onions for 5-7 minutes. Add to slowcooker.
  2. Add all other ingredients and cook for 4 hours on high, or 6-8 hours on low.
  3. This step is optional. To thicken the soup, take 4 cups from the slowcooker and carefully place it in a blender. Blend until smooth and add back to slowcooker.
  4. Serve and enjoy.
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