Posts Tagged ‘dill’

Spring Soup with Asparagus, Cauliflower, and Fresh Dill

Wednesday, May 16th, 2018

In March I reviewed a wonderful book called Soup Swap by Kathy Dunst (Here is the link: I went through all the recipes (except those with meat) and earmarked 2 or 3 more to try. I tried the asparagus soup and it was good, but too thin for my taste, so I decided to create a thicker asparagus soup with cauliflower and dill, both of which I had on hand. It came out the texture I like, so here is my recipe for Spring Soup. But I had never made asparagus soup before and Kathy’s recipe was the inspiration. Thanx, Kathy Dunst!

P.S. Asparagus is in season, and one of the recommendations from Earth Day supporters is to eat food in season and locally grown, organically, when possible. So I placed this under the Home Page, Kitchen Nutrition, and Earth Day.


Utensils: Two pans: sauté pan and 2 qt. saucepan; cutting board and knife, blender or food processor
Prep. Time: About 15 minutes
Cooking Time: About 15 minutes
Categories: Gluten Free, Sugar Free, Vegan


3-4 oz. (organic) asparagus (after hard stems are snapped off to be used for stock)
6-8 oz. cauliflower cut into small pieces to cook faster
1/2 cup chopped dill
Salt, Pepper, & Garlic powder to taste
About 1 1/2 cup stock (Use the water for cooking asparagus & cauliflower if you don’t have stock on hand.)
Note: You can choose to use more asparagus and less cauliflower or equal amounts. Lots of wiggle room here.


  1. Wash cauliflower well and break off enough florets to equal 6-8 ounces (about 1/2 of a medium-sized cauliflower.) Cut into small pieces and cook in about one cup stock or water in saucepan for about 15 minutes.
  2. While the cauliflower is simmering, wash the asparagus and snap off the hard end pieces and place in a freezer bag to freeze for stock. Place stems in a sauté pan with about 1/2 cup stock or water and simmer for about 5-8 minutes, depending on how thick the asparagus. (Mine were stick thin, so I needed only 5 minutes.)
  3. Remove the cauliflower when it can be pierced with a knife (need not be totally cooked.) and place in food processor or blender and let water cool down.
  4. Remove asparagus, cut off the tips and set them aside. Chop the cooked stems (not the hard ends that will be used for stock) in half and add to the blender/food processor. Let stock cool down in pan.
  5. While the stock is cooling, wash and chop the dill, removing their stems first. Add to  veggies in blender.
    (Note: If you have a small processor, you may have to do two batches of blending.)
  6. Add about one cup stock and buzz til smooth. If too thick, add more stock.  Pour back into saucepan (minus any stock) and heat, adding salt, pepper, and garlic powder. (If you prefer fresh garlic, put that in with the veggies in the blender.)
  7. Serve hot and garnish with asparagus tops and additional fresh dill. Enjoy!
    (You can also serve it chilled in summer with a dollop of sour cream or yogurt.)Yield: Two servings if using bowls, four if using cups.

P.S. I Googled the Nutritional Profile for asparagus and here is what came up:

Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.

Quite a line-up of important nutrients. Maybe I should have called this recipe Spring-into-Nutrition Soup!


Root Soup: Perfect for Cold Weather Days

Saturday, January 20th, 2018

Cold weather means warm soups and stews for meals in my kitchen. This soup uses root vegetables that are generally available, especially this time of year. Feel free to use whatever root veggies you like or already have in your produce bin, because that’s what I did. (For ex., I am not a fan of turnips, but if you are, by all means, use them.) I purchased all of these organic, although root veggies may not be as susceptible to pesticides as leafy greens and above ground vegetables.

Utensils: large saucepan or dutch oven, cutting board and knife, strainer, bowls
Prep. Time: 20 – 30 minutes
Cooking Time: 20 – 30 minutes
Categories: Vegan Gluten Free, No Sugar Added

Ingredients (Use what you like!)

1/2 sweet potato, peeled, chopped and cooked or baked (no peeling needed)*
1/2 yellow or red beet, peeled, cut and cooked or baked (no peeling needed)*
one carrot, scrubbed and cut into circles, cooked in water
one or two cauliflowerettes, washed, cut and cooked in water
sliced ginger ( 1 -2 pieces)
1 -1 1/2 cups soup stock from veggie water (See #1 below)
2-3 tsp. curry powder; or cinnamon, nutmeg & cloves; or za’atar
Fresh dill for garnish (optional)


  1. You can cook all the veggies in water after they are scrubbed and cut into smaller pieces, preparing them the day before or when you start the soup.
  2. Drain the veggies and use the cooking water as stock, at least 2 cups.
  3. In a blender or food processor, place the cooked and cut veggies, plus the fresh ginger and spices of choice and puree with 2 cups stock until smooth.  (If too thick, add more stock or water, if stock already used up.)
  4. Taste soup to see if you need more seasoning. (Feel free to add a little salt.)
  5. Place is serving bowls and garnish with dill (or parsley). I sprinkled some za’atar on the rim of the bowl for additional garnish and then spooned it into my soup.*If you bake the sweet potato and beets, no need to peel, since the peels come off easily after baking. Baking also increases the sweetness of the veggies somewhat.


Yield: About 2 1/2 cups thick soup, but it will thicken in the fridge if you have leftovers, so you may want to add some additional stock or water.

Note: The color of the soup will vary depending on the veggies you choose. I used a yellow beet, but if you used a red beet, the soup would have a reddish tinge.