Premium Quality Olive Oils and Balsamic Vinegars

Spring Green Soup

Celebrate spring with a healthy vegetable soup made with Wild Dill Olive Oil.


  • 1 medium onion, roughly chopped

  • 2 cloves garlic, minced

  • 2 tablespoons Wild Dill Olive Oil

  • 1/2 cup broccoli florets

  • 1 10-ounce package of frozen peas

  • 1/2 pound potatoes, roughly diced

  • 1 small bunch parsley, stems removed

  • 1 bunch watercress

  • 1/2 cup chopped spinach

  • 1 cup chopped green cabbage

  • 6 cups vegetable stock

  • 2 teaspoons salt

  • 1 teaspoon lemon juice

  • Handful of basil leaves, cut into strips


  1. In a large saucepan, sauté onion and garlic in Wild Dill Olive Oil on low heat <250 degrees until onions are translucent and softened, about 5 minutes.

  2. Add all remaining vegetables and chicken stock; bring to a boil.

  3. Lower heat to simmer and cook until vegetables are tender, about 20 minutes.

  4. Puree the cooked vegetables in a food processor or blender.

  5. Season with salt and lemon juice to taste.

To serve, garnish with basil leaves and drizzle with Wild Dill Olive Oil. Enjoy with a slice of pumpernickel or sourdough bread. 

Spring Green Soup