Step 1

First, add a splash of Vegetable Broth to a large pot. Add in the Onion and Garlic, then sauté over medium heat until translucent, about 2-3 minutes.

Step 2

Add the Dill and Parsley to the pot, then sauté for another minute. Add all of the remaining ingredients, then cover the pot and bring to a boil over high heat. Once boiling, uncover and reduce the heat to low while you let the soup simmer for 8-10 minutes.

Step 3

Carefully transfer the soup to a blender (or use an immersion blender) and blend on high until smooth and creamy. Transfer to bowls and serve as desired; leftovers will last in the fridge for up to one week.