Description
This Lemon-Dill White Bean & Potato Soup is a bright and hearty plant-based meal featuring creamy potatoes, white beans, zesty lemon, and fresh dill. Comforting yet refreshing, it’s perfect for chilly days or whenever you need an immune-boosting, flavor-packed bowl of goodness.
Ingredients
- Olive oil or avocado oil
- 1 yellow onion, diced finely (or 2 sliced leeks, white parts only)
- 1 medium carrot, diced finely
- 2 stalks celery, diced finely
- Sea salt
- 4 garlic cloves, minced
- Freshly ground black pepper
- Pinch red pepper flakes, to taste
- 1½ teaspoons ground coriander
- 4 medium yellow potatoes or new potatoes (about 1 lb), cut into ½” chunks
- 2 cups cooked white beans (or 1 15 oz can)
- 6 cups vegetable broth
- 1 tablespoon white or mild miso
- A few large handfuls baby spinach (optional)
- Zest from 2 lemons
- Scant ¼ cup lemon juice (from about 2 medium lemons), plus more for garnishing
- 1 small bunch dill (about ⅓ cup packed), stemmed and chopped, plus more for garnishing
Instructions
1. Warm a soup pot over medium heat and add a generous pour of oil once the pot is hot. Add the onion or leeks, carrot, celery, and a pinch of salt. Sauté over medium-low heat for about 15 minutes, or until the onion is translucent and the vegetables are soft.
2. Add the garlic, black pepper, red pepper flakes to taste, and coriander. Cook for about 30 seconds until the garlic is fragrant.
3. Add the potatoes and another generous pinch of salt, mix to coat the potatoes.
4. Add the beans and vegetable broth, mix, cover, and bring to a simmer. Simmer, covered, for 20 minutes, or until the potatoes are just tender.
5. Transfer about half the soup to an upright blender with the miso and blend until just smooth. Alternatively, use an immersion blender to partially blend while leaving some chunks.
6. Return the blended soup to the pot. Mix and taste for seasoning, adjusting as needed.
7. Turn off the heat, wilt in the spinach (if using), and stir in the lemon zest, lemon juice, and chopped dill.
8. Serve the soup warm, garnished with lemon wedges, more dill, and red pepper flakes.
Notes
For a thicker consistency, blend more of the soup until creamy.
Use leeks for a sweeter flavor base, or onion for more bite.
Add extra lemon juice before serving for added brightness.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving