Is Lemon Dill Bean Soup vegan?

Yes, Lemon Dill Bean Soup uses only plant-based ingredients, which makes it fully vegan and suitable for a plant based dinner.

Can I make Lemon Dill Bean Soup without miso?

Yes, you can skip the miso and adjust the salt to taste. The soup will still turn out comforting and well balanced.

What type of beans work best in Lemon Dill Bean Soup?

White beans such as cannellini beans or navy beans work best because they stay creamy and mild in flavor.

Can Lemon Dill Bean Soup be made ahead of time?

Yes, Lemon Dill Bean Soup often tastes even better the next day, which makes it ideal for meal prep.

How do I keep the lemon flavor bright in the soup?

Add lemon juice at the end of cooking and adjust again just before serving to keep the flavor fresh and lively.

Lemon Dill Bean Soup – Amazing 5-Step Vegan Spring Comfort

Name: Lemon Dill Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Plant Based
Ingredients: Olive oil or avocado oil; Yellow onion, finely diced, or leeks, sliced; Carrot, finely diced; Celery stalks, finely diced; Sea salt; Garlic cloves, minced; Freshly ground black pepper; Red pepper flakes; Ground coriander; Yellow or new potatoes, cut into chunks; Cooked white beans or canned white beans; Vegetable broth; White or mild miso; Baby spinach (optional); Lemon zest; Fresh lemon juice; Fresh dill, chopped

Description

A bright yet comforting Lemon Dill Bean Soup made with white beans, potatoes, lemon zest, fresh dill, and miso for a creamy vegan spring meal.

Ingredients

Olive oil or avocado oil
Yellow onion, finely diced, or leeks, sliced
Carrot, finely diced
Celery stalks, finely diced
Sea salt
Garlic cloves, minced
Freshly ground black pepper
Red pepper flakes
Ground coriander
Yellow or new potatoes, cut into chunks
Cooked white beans or canned white beans
Vegetable broth
White or mild miso
Baby spinach (optional)
Lemon zest
Fresh lemon juice
Fresh dill, chopped

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Instructions

Heat oil in a large pot and sauté onion, carrot, and celery with a pinch of salt until soft
Add garlic, coriander, black pepper, and red pepper flakes and stir briefly until fragrant
Add potatoes, white beans, and vegetable broth, then bring to a gentle simmer
Cook until potatoes are tender, then mash some potatoes against the pot to thicken
Dissolve miso into the hot broth and stir well
Add spinach if using and let it wilt
Finish with lemon zest, lemon juice, and fresh dill, then adjust seasoning and serve

Notes

Add lemon juice gradually and taste before serving
Stir in fresh dill after reheating leftovers
Add extra broth if the soup thickens during storage

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Plant Based

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6 g
Sodium: 520 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 10 g
Protein: 12 g
Cholesterol: 0 mg