Coming to you with a recipe that feels simultaneously springy and warming. Spring here in the Northeast has been on the chillier side, and smoothies and big, raw salad lunches feel pretty far away. We’re still eating lots of soups/stews, and not hesitating to turn on the oven to roast vegetables. We’re also going through a BIG dill obsession in our household. It’s just such a unique herb, perfect at brightening up whatever dish it touches. We’ve been having tons of it in the form of lemony herb oil, served with creamy white beans, and also in potato salads. This soup is a compilation of all those flavor favorites in one bowl of coziness.
All the ingredients in this soup are pretty straightforward. We start building flavor with a standard trio of onion (or leeks), celery, and carrots, followed by some spices, garlic and salt. We cook the white beans and potatoes in broth, until the potatoes are tender, and then blend half the soup for a creamy but slightly chunky texture. We finish it off with lots of fresh lemon juice and zest, and tons of dill. So simple and satisfying! Hope you and yours are well :)
- 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 1lb) - cut into ½" chunks
- 2 cups cooked white beans (or 1 15 oz can)
- 6 cups vegetable broth
- 1 tablespoon white/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
- Warm a soup pot over medium heat and add a generous pour of oil once the pot is hot. Add the onion/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 other vegetables are soft. Add the garlic, black pepper and red pepper flakes to taste, and coriander. Cook for about another 30 seconds, until the garlic is fragrant. Add the potatoes and another generous pinch of salt, mix to coat the potatoes. 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.
- Transfer about half the soup to an upright blender, along with the miso, and blend until just smooth. You can also do this with an immersion blender, leaving some of the soup chunky. Return the blended soup to the pot. Mix and taste for salt/pepper, adjust if needed. Turn off the heat, wilt in the spinach, if using, and mix in the lemon zest, juice, and dill. Serve the soup warm, garnished with lemon wedges, more dill, and red pepper flakes.
- The flavor and acidity of fresh lemon juice dissipates quite quickly, so I recommend serving any leftovers with more squeezes of lemon juice in each bowl.
Made this soup tonight and it is SO delicious. Adding to my favourite soup recipe list. Will be a regular in my rotation.
Hi Jacquie,
So glad you loved it! Thanks so much for the feedback.
Looks practical and very delicious. I will try. Thank you.
Love the way this soup came together thanks so much for the recipe.
So glad you enjoyed it!
One of my new favorites!
Yay! So glad.
Now it will be one of my favourite
Thank you
Hi! This soup looks delicious and can’t wait to try it. I was noticing that in your pictures it looks like there are greens in the soup, like fresh spinach or something. Did you originally make it that way? If i wanted to incorporate greens into this soup would i just wilt them in at the end? Thank you!!!
Hi Camille,
Yes! The recipe calls for spinach, you wilt it in at the end. Hope you enjoy the soup!
This looks just lovely,, and I have all the ingredients already at home! Looking forward to making this.
This soup is simple and so yum. Loved it! Thanks for the recipe.
This is my new go to soup!! I just made this for the first time tonight and I can’t get over how delicious it is (and how easy it is to make). I made the fennel salad that you showed in the video too (but added goat cheese). Perfect combination!
So glad you enjoyed the soup and salad! Thank you for this note.
WONDERFUL flavour. I will certainly make this soup often.
So glad you enjoyed it!
Your soup is simply delicious! Made it the other night along with a loaf of herbed cheese bread – excellent combination. The soup is somehow light yet very satisfying. It’s also very lemon-forward, which I found unusual for a soup, but which worked so well, especially with the dill. This has made it to the top of my favorite soups list, alongside Roasted Root Vegetable. Yum! Thank you for sharing.
Hello,
So glad you enjoyed the soup! Lemon and dill is such a heavenly combo :)
This is a nice refreshing soup with lots of flavor. I added a teaspoon of caraway seedss as well. We really enjoyed it!
So glad you enjoyed the soup! Love the addition of caraway.