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.
Ingredients:
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
Chef’s Note:
You can substitute the cheese sauce with 2 cups of unsweetened plant-based milk mixed with 2 tablespoons of arrowroot powder.