35 Best Soup Recipes
Ingredients
- 3 tbsp of olive oil
- 1 large white onion
- ½ tsp of sea salt
- 4 cloves of garlic
- 1 tbsp of white wine vinegar
- 4 cups of vegetable broth
- 1½ pounds of Yukon gold potatoes
- 1½ cups of cooked white beans
- ½ tsp of Dijon mustard
- 1 tbsp of fresh lemon juice
- ¼ tsp of smoked paprika
- Freshly ground black pepper
- Scallions or chives
- Coconut bacon
- Greek yogurt
- Cheddar cheese
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven on medium heat.
- Add the onion, salt, and pepper to the pot and sauté for 6 to 8 minutes, or until softened.
- Stir in the garlic and cook for an additional 2 minutes.
- Add the white wine vinegar to the pot and cook, stirring, for 30 seconds.
- Pour in the broth, potatoes, and white beans, and bring to a boil.
- Reduce the heat and let the mixture simmer for 30 minutes.
- Allow the soup to cool slightly, then transfer half of it to a blender.
- Add the remaining 1 tablespoon of olive oil, mustard, lemon juice, and paprika to the blender.
- Blend the mixture until smooth, then return it to the pot with the remaining soup.
- Use a potato masher to gently smash the potato chunks and beans.
- Season the soup with more salt and pepper to taste.
- Serve the soup with desired toppings.
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