I've been wanting to use fresh dill since I am growing it my garden. I don't believe I've ever used fresh dill in cooking before. Since I also had cauliflower from the farmer's market, I decided a soup might be good with both those ingredients.
I boiled some cauliflower and chopped potato and sauteed some onion and garlic. I soaked some sun-dried tomatoes in water and a dash of liquid smoke (I wanted to see how that would taste, but I didn't notice a huge difference). I blended up just a handful of cashews in the blender to add some creaminess to the soup, then added the cooked potatoes, cauliflower, onion, and garlic and some of the water (being careful because it was hot). I also added some Bragg's liquid aminos, several stalks of dill, a little garlic powder, and some white pepper. I added more water, but not all the water from boiling the cauliflower and potatoes, because I wanted a thick soup.
Since I had some peas growing in my garden, I added some to the soup, but didn't find that it added much to the dish. I cut up the sun-dried tomatoes with kitchen scissors and added them to the soup. It was quite good. If it didn't have the tomatoes, I would've perhaps added more salt or Bragg's or added some lemon juice.
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