Lemon-Dill White Bean & Potato Soup

Ingredients

• A generous pourolive oil or avocado oil
• 1yellow onion, finely diced, or 2 leeks, sliced (white parts only)
• 1 mediumcarrot, finely diced
• 2 stalkscelery, finely diced
• A pinch, plus more to tastesea salt
• 4 clovesgarlic, minced
• To tastefreshly ground black pepper
• A pinch, to tastered pepper flakes
• 7.5 ml (1½ teaspoons)ground coriander
• 4 medium (about 454 g / 1 lb)yellow potatoes or new potatoes, cut into 1.3 cm (½-inch) chunks
• 475 ml (2 cups) cooked, or 1 can (425 g / 15 oz)white beans
• 1.42 litres (6 cups)vegetable broth
• 15 ml (1 tablespoon)white or mild miso
• A few large handfulsbaby spinach (optional)
• Zest of 2lemons
• Scant 60 ml (¼ cup), from about 2 medium lemons, plus more for garnishlemon juice
• 1 small bunch (about 80 ml / ⅓ cup, packed), plus more for garnishdill, stemmed and chopped

Instructions

1. 1

   Soften the vegetables

   Heat a soup pot over medium heat. Once hot, add a generous pour of oil, then the onion or leeks, carrot, celery and a pinch of salt. Cook over medium-low heat for about 15 minutes, until the onion is translucent and the other vegetables are soft. Add the garlic, black pepper, red pepper flakes to taste and coriander; cook for about 30 seconds, until fragrant. Add the potatoes and another generous pinch of salt, and stir to coat. Add the beans and vegetable broth, stir, cover and bring to a simmer. Simmer, covered, for 20 minutes, or until the potatoes are just tender.

2. 2

   Blend and finish

   Transfer about half the soup and the miso to an upright blender, then blend until just smooth. Alternatively, use an immersion blender in the pot, keeping some of the soup chunky. Return the blended soup to the pot and stir. Taste and adjust the salt and pepper if needed. Turn off the heat; add the spinach, if using, and stir until wilted. Mix in the lemon zest, lemon juice and dill. Serve warm, garnished with lemon wedges, extra dill and red pepper flakes.

What is lemon-dill white bean and potato soup?

This is a hearty vegetable soup built around potatoes and white beans, with lemon and dill bringing a fresh, spring-like finish. Soups combining beans, potatoes and vegetables appear in many home-cooking traditions, rather than belonging to one specific origin.

Here, blending about half the pot gives the broth a creamy body without dairy, while the remaining beans and potatoes stay distinct. Miso adds savoury depth, and lemon keeps the rich, starchy ingredients tasting bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 58g carbs, 8g fat.

Potatoes and beans provide most of the carbohydrates, while the beans also contribute plant protein and fibre. Oil supplies most of the fat; serve with a green salad or extra vegetables for a balanced plate.

Build flavour with the base vegetables

Slow sauté: Give the onion or leeks, carrot and celery their full 15 minutes over medium-low heat. Softening them before adding the broth develops a mellow, savoury base.

Spice timing: Add the garlic, pepper, chilli flakes and coriander near the end of the sauté. Their brief cooking time releases aroma without letting the garlic burn.

Choose potatoes and beans that hold their shape

Potato size: Cut the potatoes into even 1.3 cm chunks so they cook at roughly the same pace. Yellow or new potatoes work well here; check them at the end of the 20-minute simmer.

Bean texture: Cooked white beans add substance and soften the blended portion. Tinned beans are convenient; drain and rinse them before adding if you prefer a cleaner broth.

Blend for a creamy, chunky finish

Partial blend: Blending about half the soup thickens it while keeping pieces of potato and beans in the bowl. Blend only until smooth, then return it to the pot.

Miso care: Blend the miso with the soup portion rather than boiling it in the pot. Once everything is combined, taste before adding more salt, since broth and miso can both be salty.

Add the fresh ingredients off the heat

Spinach: Stir it in after turning off the heat so the leaves wilt gently rather than becoming overcooked.

Lemon and dill: Add the zest, juice and chopped dill at the end to preserve their fresh, aromatic character. Start with the stated lemon juice, then add more at the table if you like a sharper finish.

Serve it warm with simple sides

Toppings: Lemon wedges, extra dill and red pepper flakes let everyone adjust the soup to taste. A drizzle of olive oil is another simple finishing touch.

On the side: Serve with crusty bread or toast for dipping, or pair it with a crisp green salad. The soup is filling on its own, but bread makes the meal more substantial.

Recipe notes & tips

• Cut the potatoes into even chunks so they become tender at the same time.
• Keep the vegetables at medium-low heat during the long sauté to soften them without browning.
• Use a blender only when the soup has cooled enough to handle safely, and follow the blender's instructions for hot liquids.
• Taste for salt after adding the miso and broth, then adjust the seasoning.
• Add extra lemon juice gradually at the table if you want a brighter bowl.

Variations

• Use leeks: Swap the onion for 2 sliced leeks, using only the white parts.
• Make it spicier: Add more red pepper flakes to taste.
• Add greens: Stir in the optional baby spinach just after turning off the heat.
• Change the herbs: Replace some of the dill with chopped parsley for a milder herbal finish.
• Make it extra lemony: Serve with extra lemon wedges and let diners add juice to taste.

Common mistakes to avoid

• Rushing the vegetables: They need about 15 minutes to soften; keep the heat medium-low.
• Uneven potato chunks: Large pieces may stay firm while small ones break down, so cut them evenly.
• Overcooking the potatoes: Simmer only until just tender, checking at 20 minutes.
• Blending the whole pot: Keep about half unblended to retain the soup's chunky texture.
• Boiling the finished soup: Turn off the heat before adding spinach, lemon and dill to keep their fresh character.

How to store

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of broth or water if it has thickened, and refresh with lemon or dill before serving.

Frequently asked questions