White Bean and Potato Soup with Lemon and Dill.
A delicious and comforting white bean soup made with lemon and dill.
In a large saucepan, cook onion in olive oil until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
Stir in the beans. Blend soup with hand blender, but not too well, there should still be chunks of potato.
Add lemon juice and stir, then add non-dairy milk. Cook over low heat for 5 minutes or until heated through (do not boil).
Serving size is about one cup.
Store leftovers in the refrigerator for up to 5 days.
I think freezing this soup may negatively affect the texture.
Calories: 199kcalCarbohydrates: 34gProtein: 9gFat: 3gSodium: 651mgPotassium: 702mgFiber: 10gSugar: 3gVitamin A: 415IUVitamin C: 12.1mgCalcium: 124mgIron: 4.8mg
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