Thursday, November 15, 2007

V-con Broccoli Potato Soup

I couldn’t wait to try another one of Isa and Terry’s soups, and the broccoli soup was next on my list. Mine may be a little too brown due to not paying attention to my onions while they sautéed, but it certainly didn’t affect the flavor. The recipe calls for mixing in fresh dill and mint, but also encourages playing around with the seasonings. Mint didn’t appeal to me at all so I left it out. I didn’t have fresh dill, so I used fresh chives. And instead of dried dill, I used this wonderful new seasoning I found while looking for a salt-free blend – McCormick’s It’s a Dilly.


Onion, garlic, dill weed, lemon peel, dill seed, and jalapeno - perfect for this soup. I added in a heaping tablespoon of the McCormick’s and wound up with another soup recipe I absolutely love.


Here’s a secret – I used a big bag of frozen chopped broccoli. Shhhhhhhh

7 comments:

bazu said...

Dill!! I love that stuff. Every time I make something with dill I ask myself why I don't cook with it more often.

Johanna3 said...

yum!!!

ChocolateCoveredVegan said...

Broccoli is good ANY way, fresh, frozen... well maybe not canned!

The soup looks fantastic! Super comfort food :o).

Vegan_Noodle said...

Like Bazu, I don't use dill nearly as much as I should. That seasoning blend sounds perfect! Plus, it finally got chilly enough again to eat some soup here, yay!! I think I'm gonna make me some soup tonight....

Veg-a-Nut said...

Diann what a hit! I love the spice, the soup, super! Thanks for sharing your new find. I have so much broccoli in my fridge right now and broccoli soup sound wonderful.

VeggieGirl said...

such a comforting-looking soup! yum! and hey, no need to feel bad about using frozen broccoli - it's a great product to have on-hand!! and is sometimes more nutrient-dense than fresh broccoli, since the vegetables are frozen at their "peak" :0)

Liz² said...

oh yum! that soup looks so invitingly green! (<3 <3 dill)