Editorial: Kockums JernverkPublished: 2026-11-06

Vegetable soup with dill

Name: Vegetable soup with dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1 onion; 2 carrots (about 200 g); 150 g celeriac; 2 potatoes (about 250 g); 1 small leek, white part only (about 150 g); 1 tbsp butter or rapeseed oil; 1 litre vegetable stock; 1 bay leaf; 100 ml chopped dill; Salt and freshly ground black pepper; Good bread

Serves 3 · 45 minutes · Kockums Grey saucepan

A clear, warming soup of onion, carrot, celeriac, potato and leek, simmered in an enamel saucepan. Plenty of dill and black pepper at the end keeps it fresh.

Vegetable soup with dill is a clear everyday soup in which diced root vegetables and leek simmer until tender in vegetable stock with a bay leaf. Soften the onion without colour first for a sweet, clear broth, and stir in the dill just before serving so it keeps its colour and flavour.

Steaming vegetable soup with carrot, celeriac, potato, leek and dill in a light grey enamel saucepan on a chopping board with dill

Ingredients

Serves 3

1 onion
2 carrots (about 200 g)
150 g celeriac
2 potatoes (about 250 g)
1 small leek, white part only (about 150 g)
1 tbsp butter or rapeseed oil
1 litre vegetable stock
1 bay leaf
100 ml chopped dill
Salt and freshly ground black pepper

To serve

Good bread

Method

Peel the onion, carrots, celeriac and potatoes and cut them into roughly 1 cm dice. Wash the leek well and slice it thinly.
Melt the butter in the saucepan over a medium heat and soften the onion and leek for 3–4 minutes without letting them colour.
Add the carrots and celeriac and cook for 2 minutes more. Add the potatoes, stock and bay leaf and bring to the boil.
Lower the heat and simmer with the lid ajar for 15–20 minutes, until all the vegetables are tender.
Remove the bay leaf and season with salt and plenty of black pepper. Stir in the dill just before serving and serve with bread.

Why it works

The saucepan holds 2.3 litres, which leaves room for soup for three with enough headspace to simmer without boiling over. The smooth enamel does not take on flavours, and with the lid ajar the soup keeps a steady, gentle simmer.