his versatile, hearty soup is delicious on its own or with bread for dipping. The fresh dill really makes the flavors pop!
Serves 6 to 8.
1 large yellow onion, diced
2 large carrots, diced
3 celery stalks, diced
8 ounces button mushrooms, sliced (optional)
6 cups low-sodium vegetable broth
2 pounds russet potatoes, peeled and diced
1 tablespoon minced fresh dill, plus more for garnish
1 tablespoon dried basil (if using mushrooms)
1 teaspoon dried thyme
2 cups plant-based Cheese Sauce (see recipe below)
Black pepper to taste
- Sauté the onion, carrots, celery, and mushrooms (if using) in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
- Add the vegetable broth, potatoes, dill, basil (if using), and thyme. Cover and cook until the potatoes are tender, about 20 minutes.
- Add the Cheese Sauce, season with black pepper to taste, and cook for another 5 minutes.
- To serve, ladle the soup into bowls and garnish each serving with additional fresh dill.
You can substitute the cheese sauce with 2 cups of unsweetened plant-based milk mixed with 2 tablespoons of arrowroot powder.
Del Sroufe’s passion for cooking began at eight years old and never faded. In 1989, he went to work for one of Columbus’s premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del’s Bread, a vegan bakery, before beginning a vegan meal delivery service in 2001, serving eclectic, plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.
Sroufe is the author of Better Than Vegan, The China Study: Quick & Easy Cookbook, and The China Study Family Cookbook, as well as Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.