Vegan Lemon White Bean & Potato Soup

Vegan Lemon White Bean & Potato Soup

I know a lot of my followers were commenting and hitting up my DM on Instagram for the recipe to this soup. I’m sorry it took this long but I honestly didn’t want to give the recipe until I was able to remake it. The pictures I took don’t go with the instructions. I had to use a spoon and pick each carrot out of the soup one by one or two, for that matter. I didn’t want to blend the carrots with the soup but maybe I could have and it would have been less of a hassle.

Who knows…I just at that moment wanted to chew carrots. I loved the texture of  boiled carrots. Literally one of my favorite ways to eat them. Again I’m sorry it took so long. I wasn’t ignoring or brushing anyone off. It just doesn’t work for my OCD traits. I guess sometimes things don’t have to be perfect but with this being my website I want it to be as good as I can make it. Hope you figure out how to prepare this soup and maybe you’ll like to blend the carrots as well. It’s all preference.


You’ll want to prep  and chop all your vegetables and ingredients before you cook so you can just toss everything in as needed. First clean all your veggies, then peel and chop 3 large Potatoes and 2 large Carrots, dice ½ of a Red Onion, mince about 4 cloves of Garlic, slice a Lemon in half and prepare about 2 tablespoons of fresh Dill.

Ok so this is where THIS recipe can get complicated. I  took pictures of how I prepared this soup but I should have prepared the Carrots separately from the rest of the ingredients to save me time later.

Please follow the instructions and not the pictures. I will be remaking this soup again soon once I’m over my Parasite Cleanse. I’ll update the pictures and steps then. 

First, add water to a small pot over medium heat. Add the chopped carrots and let them cook until tender about 25 minutes or until done. Then drain,  rinse and set aside until ready to use.

Now, in a large pot over medium high heat add the oil, onions and minced garlic. Let the onions and garlic cook about 5 minutes until tender and fragrant.

Add the chopped potatoes along with the fresh dill and dried thyme. Let the potatoes cook about 5 minutes.

Now add in the vegetable stock, reduce the heat, cover and simmer for 30 minutes.

Once it’s done simmering add about ½ the heated soup to a blender, with 1 can of drained and rinsed Cannellini Beans. Blend and purée until desired consistency. I like to keep it a bit chunky so it’s not exactly smooth {you could also just use an immersion blender}.

Now you can transfer the blended soup back into the large pot. Now is the time to add in your boiled carrots.

Next, add in the Lemon juice and stir to incorporate. Followed with the Almond Milk. Heat the soup for another 5 minutes. You just want to heat it through evenly.

Serve immediately and garnish with Fresh Parsley, more lemon juice, sea salt and pepper if needed.


Print Recipe
Vegan Lemon White Bean & Potato Soup
This soup is light enough for the hot summer days yet satisfying enough for those cooler fall nights made with lemon, dill and white beans.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. You’ll want to prep and chop all your vegetables and ingredients before you cook so you can just toss everything in as needed. First clean all your veggies, then peel and chop 3 large Potatoes and 2 large Carrots, dice ½ of a Red Onion, mince about 4 cloves of Garlic, slice a Lemon in half and prepare about 2 tablespoons of fresh Dill.
  2. Ok so this is where THIS recipe can get complicated. I took pictures of how I prepared this soup but I should have prepared the Carrots separately from the rest of the ingredients to save me time later.
  3. Please follow the instructions and not the pictures. I will be remaking this soup again soon once I’m over my Parasite Cleanse. I’ll update the pictures and steps then.
  4. First, add water to a small pot over medium heat. Add the chopped carrots and let them cook until tender about 25 minutes or until done. Then drain, rinse and set aside until ready to use.
  5. Now, in a large pot over medium high heat add the oil, onions and minced garlic. Let the onions and garlic cook about 5 minutes until tender and fragrant.
  6. Add the chopped potatoes along with the fresh dill and dried thyme. Let the potatoes cook about 5 minutes.
  7. Now, add in the vegetable stock, reduce the heat, cover and simmer for 30 minutes.
  8. Once it’s done simmering add about ½ the heated soup to a blender, with 1 can of drained and rinsed Cannellini Beans. Blend and purée until desired consistency. I like to keep it a bit chunky so it’s not exactly smooth {you could also just use an immersion blender}.
  9. Now you can transfer the blended soup back into the large pot. Now is the time to add in your boiled carrots.
  10. Next, add in the Lemon juice and stir to incorporate. Followed with the Almond Milk. Heat the soup for another 5 minutes. You just want to heat it through evenly.
  11. Serve immediately and garnish with Fresh Parsley, more lemon juice, sea salt and pepper if needed.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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