Lemon-Dill White Bean & Potato Soup

Updated: Dec 20, 2021

The inspiration of this recipe comes from Golubka Kitchen, a wonderful cooking blog run by a vegetarian mother-daughter duo.

The story here is that this might be my new favourite soup ever. Seriously. The sourness of the lemon combined with the bitterness of the dill + the spicy kick nail it!


Add some sourdough bread to go with it and your mind will be blown.


Ingredients

Serves 4-6 people


Soup

  • 6 tbsp Mucha Macha (4 for the making, 2 for garnishing)

  • 1 large Spanish onion, diced

  • 1 leek (white part only)

  • 1 medium carrot, minced

  • 2 celery stalks, diced

  • 4 garlic gloves, minced

  • 1 tsp pepper

  • 1 tsp salt (optional)

  • 1 1/2 tsp coriander

  • 4 medium yellow potatoes, cut into 1/2" chunks

  • 2 cups of white beans. If raw soak for 24hrs (1 1/2 oz roughly)

  • 6 cups vegetable broth

  • 4 cups spinach, raw and not cut

  • 2 lemons, we'll use the zest and the juice

  • 1 dill bunch, stemmed


Instructions

  1. Warm a soup pot over medium heat and add 4 tbsp Mucha Macha once the pot is hot. If you are using an Instant Pot, turn on the Sauté feature for 20 minutes.

  2. Add the onion. leek, carrot, celery, and 1 tsp salt (optional). Sauté over medium-low heat for about 15 minutes, or until the onion is translucent and the other vegetables are soft.

  3. Add the garlic, black pepper and coriander and cook for about another 30 seconds, until the garlic is fragrant. Then, add the potatoes and mix everything.

  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. If you are using an Instant Pot, replace the simmer part and instead turn on the Soup feature on for 20 minutes.

  5. Transfer about half the soup to a blender, add 1 cup of water and blend until its smooth. Return the blended soup to the pot. Mix and taste for spice and adjust if needed. Turn off the heat/Instant Pot.

  6. On a pan turned to medium heat, wilt the spinach using 1 tbsp of Mucha Macha.

  7. Add the spinach, the lemon zest and juice, and dill to the pot. Serve the soup warm, garnished with lemon wedges, dill and Mucha Macha! Provecho (enjoy)!

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