I was home. In bed. With a cold. All day, in between naps, I thought about running to the store to pick up fresh vegetables for wonton soup. A trip to the store, however, meant putting on real clothes and getting in the car.
Moving on to Plan B. What do I have in my pantry? I had garlic, onion, carrots, vegetable broth, and randomly had fresh dill for bagels the morning before. I remembered making The Taste Space’s Greek Lemon and Quinoa Soup a few months back and then it hit me, I HAVE PIEROGIES IN THE FREEZER.
Creamy Lemon Dill Soup is simple to make with little prep work, and excluding the fresh dill, I always have the other ingredients on hand. Oh, and it is so good! This recipe serves 5-6 bowls, but my husband and I each had 2 servings after I made it. Enjoy!
- 1-2 tbsp of olive oil
- A pinch of salt
- 1 cup of sweet onion, diced (about 1/2 an onion)
- 1 cup of carrots, diced
- 3 cloves of garlic, minced
- 6 cups of vegetable broth
- 24 frozen vegan potato and onion pierogies (I used Peter and Pat’s Pierogies from Costco)
- 1 1/2 tbsp of white miso
- 2 tbsp of tahini
- 1/4 cup of lemon juice
- 1/4 cup nutritional yeast
- 1/4 cup chopped fresh dill (recommended, but may use 2 tbsp of dried dill)
Serves 5 – 6 Bowls
Heat oil on medium-high in a large pot, adding in the onion, carrots, and a pinch of salt when hot. Cook for about 5 minutes, letting the onions soften. Add in garlic and cook for another 2-3 minutes. Carefully, pour in the vegetable broth, cover, and simmer for about 5-7 minutes. As carrots start to soften, add in the pierogies. Let cook for another 5 minutes or so. The pierogies will float when ready.
While the soup is simmering, mix together the miso, tahini, and lemon juice in a small bowl. Make sure break up any chunks and mix thoroughly.
When the soup has cooked completely, remove from heat and stir in miso mixture along with the nutritional yeast and fresh dill. Serve immediately and try to stop after one bowl!