How To make Dilled Vegetable Soup
4 c Vegetable Stock; Rec. # 2
1 ts Dill Weed
1 ds Pepper
1 1/2 c Potatoes; Diced
1/2 c Onion; Diced
3 ea Carrots; Sliced 1/4" Thick
2 c Zucchini; Sliced
2 ea Tomatoes; Md, Chopped
1 x Salt; To Taste
Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a 2-quart saucepan. Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes. Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender. Salt to taste and serve hot.
How To make Dilled Vegetable Soup's Videos
Vegetable Soup Recipe l Best Recipe For Weight Loss l
#ShortVideo #VegetableSoup #SoupRecipe
For More Videos Click on Link given below;
Vegetable Omelet:
Corns Omelette:
Egg Sandwich:
The BEST Vegetable Soup Recipe
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
4 large potatoes medium chopped
3 large carrots medium chopped
3 medium celery stalks medium chopped
3 cups bell peppers medium chopped
2 medium zucchini medium chopped
1 medium onion finely chopped
2 cups corn fresh or frozen
6 cups vegetable stock low sodium
28 oz can diced tomatoes low sodium
3 bay leaves
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp salt
Ground black pepper to taste
1 tbsp avocado oil
1 medium garlic clove grated
1/3 cup dill or parsley finely chopped
Parmesan cheese and yogurt for garnish
????Printable recipe:
►DIRECTIONS:
1. Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
2. Add potato, carrot, celery, pepper, stock and diced tomatoes; stir. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
3. Add zucchini and corn, cover and simmer for 5 more minutes. Turn off heat, add grated garlic and dill.
4. Serve hot garnished with Parmesan cheese and yogurt.
????PRODUCTS USED IN VIDEO (affiliate):
Favorite Air Fryer
6 Quart Instant Pot LUX
8 Quart Instant Pot DUO
Measuring cups
Measuring spoons
Sharp Chef's Knife
Glass bowls
Healthy cooking spray
Favorite blender
4 cup glass measuring cup
Unbleached parchment paper
Favorite dutch oven
Zester
Almond flour
Bragg’s liquid aminos
Maple syrup
Vanilla extract
Almond milk
Avocado oil
Disclaimer: product links may include affiliate links.
SUBSCRIBE to my channel here:
????ABOUT IFOODREAL
My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
????COME SAY HI:
ALL MY RECIPES:
INSTAGRAM:
FACEBOOK:
PINTEREST:
#ifoodreal #healthyrecipes #shorts
How to Make: Dill Pickle Potato Soup
Get the full recipe here:
If you’ve taken a look at some of our other recipes, you’ll know we have a hearty appreciation for potatoes, so when we were thinking of ways to incorporate pickles into our dinner routine, it was only natural that we paired the two together in this fabulous soup!
Website:
Facebook:
Pinterest:
Instagram:
Hearty Dill Pickle Soup Recipe
This dill pickle soup incorporates salty pickles, potatoes, and carrots into a creamy and surprisingly hearty sour cream broth — be sure to pair your bowl with crusty bread for dipping.
#pickles #soup #recipes
Get the Full Recipe:
Creamy Dill Pickle Soup Zupa Ogórkowa
Dill pickle soup (zupa ogórkowa) is a tangy yet creamy traditional Polish soup that’s as delicious as it is unusual. Made with pickled gherkins, this Polish pickle soup is the perfect vegetarian comfort food on a cold winter day.
Full recipe at:
Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
PRINT THIS RECIPE AT:
Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste