Soup Weather

While we are not facing snow (yet) as many of you are,

the weather is decidedly cooler.

It is the perfect weather for soup,

and I have been taking advantage of that.

I think that I have planned 1 or 2 soups each week.

We like them because most of them are light enough

to warrant a baked good on the side - tonights was biscuits!

This soup is great to add to your allergy-friendly arsenal.

The only "weird" ingredient is some dairy-free milk and not necessary if you don't have to avoid dairy.

White Bean Potato Soup with Lemon and Dill

Ingredients

1 tablespoon olive oil

1 onion chopped

4 cups vegetable broth

3 Yukon Gold potatoes peeled and cubed

2 garlic cloves minced

2 teaspoons dried dill

15 ounces navy beans rinsed and drained

3/4 cup non-dairy milk or regular milk if you are not vegan

Juice of a half of a lemon

Salt and pepper to taste

Instructions

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 a hand blender, but not too well, there should still be chunks of potato. 

(I actually just used my potato masher just a little bit).

Add lemon juice and stir, then add non-dairy milk.
Cook over low heat for 5 minutes or until heated through (do not boil).