Danish Split Pea Soup with Dill

Original recipe found on rhubsarbarians

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Danish Split Pea Soup With Dill
Packed full of flavor.
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. I made in the instant pot. I combined all ingredients except the final two onions that are sliced and reserved 1 tbsp of the olive oil. Set instant pot to beans. In a skillet heat oil and then add the sliced onions. You are cooking the onions until crispy and then place on paper towel until the soup is done. To serve top the soup with the crispy onions and dill.

Smoky Lentil Soup

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Smoky Lentil Soup
The smoky paprika gives this lentil soup a nice flavor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a Dutch oven over medium heat. Add the onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, red pepper and salt and pepper to taste; cook 1 minute. Add the kale and lentils; cook, stirring often until kale begins to soften, about 2 minutes. Add the stock and water; increase the heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes. Enjoy!
Recipe Notes

Recipe adapted fromĀ Cooking Light.

Hungarian Mushroom Soup

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Hungarian Mushroom Soup
This soup is so good, you will want to make it again and again.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Melt butter in a large saucepan over medium heat, add onion and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
  2. Mix in the flour and paprika and let it cook for 2-3 minutes. Add the stock, soy sauce and milk, bring to a gentle boil, reduce heat and simmer for 10 minutes.
  3. Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season with salt and pepper to taste. Enjoy!

Curried Red Lentil Soup

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Curried Red Lentil Soup
Easy soup that doesn't take very long to get started and tastes great.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Put the olive oil in a medium pot and set over medium-high heat. When hot, put in the onion, garlic, and ginger. Stir and saute 2-3 minutes, or until the onion softens and just starts to brown. Add the curry powder and stir for 10 seconds. Now put in the cloves, potato, and carrot. Stir for a few seconds, then add the lentils and stock. Stir and bring to a boil. Cover partially, leaving the lid slightly ajar, turn the heat down to low, and cook gently for 45 minutes, or until the lentils are completely soft. Add the salt and pepper to taste.
  2. Use a hand blender to blend briefly; the soup should not be completely smooth. Enjoy!
Recipe Notes

This recipe was used from World Vegetarian