We went to visit my mother in law last week and I made her some soups to put in her freezer for easy lunches or dinners. This one was surprisingly good!
3 tablespoons olive oil
1 large white onion, chopped
1/2 teaspoon sea salt
4 garlic cloves, chopped
1 tablespoons white wine vinegar
4 cups vegetable broth
1 1/2 pounds Yukon gold potatoes, about 5, chopped
1 1/2 cooked white beans, drained and rinsed (I used 2 cans of white beans, drained to make it easier)
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon paprika
pepper
optional toppings
scallions or chives
bacon
Greek yogurt
cheddar cheese
1 Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add onion, salt, and several grinds of pepper. Saute 6 - 8 minutes, until softened.
2 Add garlic and cook for 2 minutes. Stir in white wine vinegar and cook for 30 seconds then add broth, potatoes, and beans. Bring to a boil then reduce heat and simmer for 30 minutes.
3 Let cool slightly, then transfer half the soup to a blender. Add 1 tablespoon olive oil, mustard, lemon juice, and paprika. Blend until smooth then transfer back to pot.
4 Use a potato masher to smash potato chunks and beans. Serve with desired toppings.
recipe from Love and Lemons
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