Zupa Koperkowa (Polish Dill Soup)
Servings: 4 bowls
Calories: 254kcal
Zupa Koperkowa or Polish Potato Dill Soup is a comforting one pot soup. It's packed with fresh dill, onions, carrots, potatoes, and a mild creamy broth.
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Ingredients
- 2 tbsp butter (I used Country Crock Plant Butter)
- 1 medium onion, diced (can sub with 3 diced scallions)
- 1 carrot, diced
- 2 large potatoes, cut into 1-inch cubes (see Note 1)
- 2 to 3 cups water or vegetable stock
- 1 ½ tsp salt
- ½ tsp paprika
- ¼ tsp ground turmeric
- ⅛ whole nutmeg, grated (don’t substitute with pre-ground nutmeg—see Note 2)
- ¼ cup vegan cream (see Note 3)
- ¼ cup fresh dill, chopped
Instructions
- Melt 2 tbsp butter in a stockpot on medium heat. Sauté 1 medium onion, diced until soft and aromatic.
- Add 1 carrot, diced and 2 large potatoes, cut into 1-inch cubes and sauté for another 5 minutes or so.
- Pour in 2 to 3 cups water or vegetable stock. Add 1 ½ tsp salt, 1/2 tsp paprika, 1/4 tsp ground turmeric, and 1/8 whole nutmeg, grated. Cover and bring to a simmer, then lower the heat and simmer for at least 15 minutes, or until the carrots and potatoes are very soft.
- Turn off the heat and stir in 1/4 cup vegan cream and 1/4 cup fresh dill, chopped.
Notes
- Potatoes can be substituted with small pasta (like orzo or pastina) or millet.
- Ground nutmeg goes stale super easily and I don’t recommend substituting ground nutmeg for the freshly grated nutmeg in this recipe. If you don’t have whole nutmeg to grate, just leave it out.
- Vegan cream can be purchased online, or make your own cashew cream.
Nutrition
Calories: 254kcal | Carbohydrates: 38g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1037mg | Potassium: 893mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3085IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg