EASY AND HEALTHY LEMON BEAN POTATO SOUP WITH GARLIC-CHILLI-PARSLEY OIL and Parmesan
This bright and hearty lemon bean potato soup is a cozy bowl of comfort with a refreshing citrusy twist. The creamy potatoes, tender white beans, and aromatic herbs come together effortlessly. Topped with a vibrant homemade garlic-chilli-parsley oil and a sprinkle of parmesan, it’s an irresistible dish perfect for any season!
Ingredients (Serves 3-4)
For the Soup:
2 tablespoons olive oil
1 onion, diced
4 celery stalks, diced
2 carrots, diced
1kg potatoes, diced
1-2 liter of water or vegetable stock
200g white beans (canned or dried, soaked & cooked according to package)
1 lemon, zested and juiced
1 teaspoon fresh marjoram
Salt and pepper, to taste
For the Garlic-Chilli-Parsley Oil:
6 tablespoons olive oil (plus extra for topping)
2-4 cloves garlic, finely diced
1-3 small red chili, finely diced
2 tablespoons fresh parsley, finely chopped
For Serving:
Parmesan cheese, grated (optional but highly recommended)
INSTRUCTIONS
Step 1: START THE SOUP
1. Sauté the aromatics: In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and lemon zest and cook for 1-2 minutes until softened.
2. Add celery and carrots: Stir in the celery and carrots, cooking for another 2 minutes until slightly tender.
Step 2: ADD POTATOES AND COOK
1. Incorporate the potatoes: Add the diced potatoes to the pot and pour in the water or vegetable stock. Bring to a boil, then reduce the heat to a simmer. Let cook for 10-12 minutes, or until the potatoes are fork-tender.
2. Add the beans: Stir in the cooked or canned white beans and let the soup cook for an additional 5 minutes.
Step 3: FINISH WITH LEMON AND HERBS
1. Add lemon and marjoram: Lower the heat and stir in the lemon juice and marjoram. Season the soup with salt and pepper to taste.
Step 4: PREPARE THE GARLIC-CHILLI-PARSLEY OIL
1. Sizzle the garlic and chili: In a small skillet, heat the olive oil over medium-low heat (ideally the pan is fully covered with olive oil). Add the finely diced garlic and chili, cooking until golden and fragrant, about 2 minutes.
2. Add parsley: Stir in the parsley, then transfer the mixture to a small dish. Drizzle with extra olive oil to keep it vibrant and fresh.
Step 5: SERVE AND GARNISH
1. Plate the soup: Ladle the soup into bowls.
2. Top with oil and parmesan: Drizzle the garlic-chilli-parsley oil generously over the soup and sprinkle with grated parmesan cheese if desired.
Enjoy this hearty, flavorful soup with crusty bread for a complete meal!
