New Nordic White Bean and Root Vegetable Soup

A warm, comforting soup inspired by New Nordic cuisine, combining creamy white beans with earthy root vegetables and fresh herbs for a clean, wholesome flavor.

Steps

1. Heat rapeseed oil in a small pot over medium heat. 2. Add shallot and garlic, sauté until translucent. 3. Add diced carrot and parsnip, cook for 5 minutes until slightly softened. 4. Pour in vegetable broth and bring to a gentle boil. 5. Reduce heat and add cooked white beans and thyme leaves. 6. Simmer for 10 minutes until vegetables are tender. 7. Use an immersion blender to partially blend the soup, leaving some bean and vegetable pieces for texture. 8. Season with salt, black pepper, and lemon juice. 9. Stir in fresh dill just before serving. 10. Serve warm, garnished with extra dill if desired.

100g cooked white beans (navy or cannellini) 1 small carrot, diced 1 small parsnip, diced 1 small shallot, finely chopped 1 garlic clove, minced 300ml vegetable broth 1 tsp rapeseed oil 1 tsp fresh thyme leaves Salt and black pepper to taste A small handful of fresh dill, chopped 1 tsp lemon juice