Mildly spicy bean and dill soup
40 MIN
SATIETYPORTIONS: 3-4
Nourishing, refreshing, and mildly spicy – that’s how I would describe this soup. I don’t know about you, but during autumn and winter, I crave a warm soup that brings back memories of my childhood home.
Ingredients| 1 | Onion |
| Few cloves | Garlic |
| 2 | Peppers |
| According to your needs | Young potatoes |
| According to your needs | Salt and pepper |
| 2 teaspoons | Curry |
| Half | Red chili pepper (seedless) |
| Approximately 800 ml | Water |
| 2 cubes | Vegetable stock |
| 1 | Kale cabbage |
| 1-2 cans | White beans |
| Plenty | Dill |
| 1 lemon | Lemon juice |
Instructions1
In olive oil, sauté the chopped onion and a few cloves of garlic for a few minutes. Then add two sliced bell peppers. At this point, if you prefer a thicker soup, you can also sauté some young potatoes.
2
Add the spices: salt, pepper, a few teaspoons of curry. Add half of a sliced red chili pepper (the whole pepper if you want a spicier taste). Sauté for a few more minutes.
3
Pour in approximately 800ml of water. Then add two vegetable stock cubes and let it simmer for 10 minutes.
4
Meanwhile, finely chop the kale cabbage and add it to the soup together with white beans. Let it simmer for another 10 minutes.
5
Finally, add PLENTY of finely chopped dill and the juice of one lemon. Enjoy your delicious soup!
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