Pea, dill and rice soup
Warm up with this comforting Pea, Dill and Rice Soup. Made with tender leeks, aromatic garlic, refreshing dill, and peas simmered in savory chicken gravy, finished with a splash of lemon juice. Perfect for a cozy meal!
- 14 Apr 2025
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 9 Ingredients
Pea, dill, and rice soup is a comforting and nutritious dish that's perfect for any season. It combines the earthiness of peas, the freshness of dill, and the heartiness of rice, all brought together with a flavorful chicken gravy. This soup is not only delicious, but also simple to prepare using common ingredients you may already have in your kitchen.
Ingredients:
Instructions:
- Thinly slice the leek, only using the white and light green parts. Rinse thoroughly to remove any dirt.
- Finely chop the celery.
- Mince the garlic cloves.
- If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain and set aside.
- Heat the olive oil in a large pot over medium heat.
- Add the sliced leek and chopped celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the minced garlic and cook for another 1-2 minutes, until the garlic is fragrant.
- Add the white rice to the pot and stir to coat the grains with the oil and vegetables.
- Pour in the chicken broth. Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked through.
- Once the rice is tender, add the peas to the soup. If using frozen peas, add them directly to the pot.
- Cook for an additional 5 minutes to heat the peas through.
- Stir in the lemon juice and chopped dill. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with a bit of extra dill if desired.
- Serve hot, with crusty bread on the side if you like.
Tips:
- Use fresh dill for the best flavor. If fresh dill isn't available, dried dill can be a substitute, but use it sparingly as it's more concentrated.
- For a vegetarian version, substitute the chicken gravy with vegetable broth.
- To save time, you can use frozen peas instead of fresh peas.
- Finely chop the garlic to ensure it blends well with the soup.
- Rinse the rice before adding it to the soup to remove any excess starch and prevent it from becoming too sticky.
- Add lemon juice gradually and taste as you go to ensure the soup isn't too tart.
Pea, dill, and rice soup is a quick and easy recipe that brings together a delightful mix of flavors and textures. Whether you're looking for a light meal or a starter for a larger dinner, this soup is sure to satisfy. By following the tips provided, you can customize the soup to your liking and ensure it turns out perfectly every time.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 3.29g | 9% |
| Sugar 4.22g | 4% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.85g | 6% |
| Cholesterol 10mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 24mg | 4% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 2.51mg | 16% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 10mg | 12% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.20mg | 23% |
| Iron, Fe 2.91mg | 26% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 380mg | 11% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 840mg | 56% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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