ABOUT THE RECIPE:

If you're a fan of dill, you will like this unique soup. Three popular root veggies, along with tender baby bok choy, dill weed, and several additional dried herbs, produce a tasty potage that makes an easy luncheon meal or light supper entrée.

Makes 4 to 6 servings

INGREDIENTS:

• 2½ to 3 cups peeled and diced russet potatoes (1 large potato, cut in large dice) 
• 2 to 2½ cups peeled and diced sweet potatoes (1 medium sweet potato, cut in large dice) 
• 2 cups sliced carrots (2 to 3 carrots, peeling is optional) 
• 2 to 2½ cups thinly sliced baby bok choy (2 to 3 heads, stalks and leaves), divided (see note)
• 1½ tablespoons tamari or coconut aminos, divided
• 1½ tablespoons extra-virgin olive oil, divided
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• ¼ teaspoon dried thyme
• 9 cups water, plus more if needed
• Salt, to taste (optional)

Put the russet potatoes, sweet potatoes, carrots, and sliced bok choy stalks into a large soup pot. Add 1 tablespoon tamari, 1 tablespoon olive oil, dill weed, parsley, chives, and thyme. Add 9 cups water and stir to combine. Cover and bring to a simmer over medium-high heat. 

Decrease the heat to medium-low, cover, and simmer (with lid slightly ajar), stirring occasionally, for 40 minutes, adding more water, if needed, to cover the veggies by about 1-inch. Add the sliced bok choy leaves, ½ tablespoon tamari, ½ tablespoon olive oil, and continue to cook (with lid slightly ajar) for 20 to 25 minutes or until veggies are softened and soup is fragrant. Taste, and add optional salt (as desired) if needed. Let cool 5 to 10 minutes and serve. 

CHEF'S NOTE: If you do not have baby bok choy on hand, substitute with thinly sliced celery, Swiss chard, or napa cabbage.