Vegan Swedish Meatball Soup with Dill

Ingredients

• 1 package (12 oz) Vegan meatballs
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Onion
• 4 cups Vegetable broth
• 1 cup Oat milk
• 1/4 cup Fresh dill
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place a large pot on the stove over medium heat (about 300°F / 150°C). Add the 1 tablespoon of olive oil to the pot.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces are soft and look slightly see-through.
3. 3Add the 2 medium potatoes, diced into 1/2-inch cubes, and the 2 medium carrots, also diced into 1/2-inch cubes, to the pot. Cook for 5 minutes, stirring often.
4. 4Pour the 4 cups of vegetable broth into the pot. Increase the heat to high and bring the liquid to a rolling boil.
5. 5Carefully add the 1 package (12 oz) of vegan meatballs to the boiling broth. Once the broth returns to a boil, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the potatoes and carrots are easily pierced with a fork and the meatballs are heated through.
6. 6Stir in the 1 cup of oat milk and the 1/4 cup of fresh dill. Let the soup heat through for another 2 minutes, but do not let it boil after adding the oat milk.
7. 7Season the soup with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir well to combine.
8. 8Serve the soup hot.

Substitutions

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