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1-Pot Lemon White Bean Soup

✇Vegan Richa
By: Richa

Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)

lemon white bean soup in the pan with garnishes

It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein. 

The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!

lemon white bean soup in a bowl with garlic bread

The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.

This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!

spoon taking a bite of lemon white bean soup

Why You’ll Love Lemon White Bean Soup

  • creamy, vibrant soup with tons of veggies and protein
  • versatile recipe! Adjust seasoning and proteins to your taste.
  • 40-minute, 1-pot meal
  • naturally gluten-free with easy soy-free and nut-free options
lemon white bean soup in a bowl with garlic bread

Continue reading: 1-Pot Lemon White Bean Soup

The post 1-Pot Lemon White Bean Soup appeared first on Vegan Richa.

Shepuchi Bhaji (Stir fried Dill leaves dish)

✇Pinch Of Swad
By: noreply@blogger.com (Vandana Pai Badal- (VPB))
Shepuchi bhaji is a well known Maharashtrian dish. Very popular food amongst villagers and farmers. It falls under the category of either you Love it or Hate it, more or less like Karela (bitter gourd). It has a cult followers of its own if you ask me heheh and I am one of them. I can polish off my plate when I get served these cult vegetable curries like karela, shepu(dill), bitter beans etc. My husband is just the opposite, he doesn't like it at all. One other reason I look forward to make it as I make it once in a while :)


It is used as a herb in western countries. Dill has been used for culinary and medicinal purposes for hundreds of years. Apart from giving a strong, tangy, appetizing flavor and taste, it possesses plenty of medicinal properties. It is very good for health and has a pretty green color on it. Used these days for garnish, flavoring and for styling food plates to present on Internet handles, it is has multipurpose value- so Dill ain't going anywhere soon :)



I have enjoyed it so much while growing up- eating it with jowar bhakri or rice bhakri elevates its taste 10 folds more. I sill get all nostalgic when I visit my hometown in Belgaum and step into our family friends home, that aroma always lingers in their house. Have you ever experienced that? Every house has its own typical aroma and energy around it.



Anyways coming back to Shepu- my moms fav dish is shepu Idlis...well that is one thing which I am not a great fan of maybe because we add loads of jaggery in it... my tastebuds go crazy where ever it finds spice. Even now when I visit home there is a list of things that I want from my moms kitchen and Shepuchi, methichi bhajis are one of them. I am actually drooling as I am writing this as its dinner time and I cant wait to get my hands on it :)

Lets check the simple recipe:


Ingredients: 
  • 2 bunch of Dill leaves (about 21/2 cups of chopped dill)
  • 4-5 garlic pods chopped (large in size)
  • 3 green chillies slit
  • 1 onion med size chopped
  • 1/4th cup toor dal soaked for 30 mins (or split yellow moong dal)
  • 1 tbsp grated coconut for garnish
  • 1/4th tsp jaggery 
  • 3 tbsp oil
  • salt to taste






Preparation:
  • Clean and wash Dill leaves for a couple of times. It is usually muddy by the roots, so clean it nicely.
  • Chop the leaves and keep aside.
  • Soak the toor dal in little water for about 30 minutes and drain the water.
  • Heat oil in a pan, then add garlic, saute for a few seconds. Add onions and chillies, saute and let it cook till onions are translucent. 
  • Add toor dal and mix it well, add 2 tbsp water and cook it covered for 5-6 minutes.
  • Now add the dill leaves, salt, jaggery and mix everything nicely. Close the lid and let it cook for another 5-6 minutes. Do not add water. It gets cooked in the steam that gets generated. If need be then add very little water. 
  • Garnish with grated coconut and serve hot with roti, yogurt, rice etc
Njoy cooKing!

Health Benefits:

Dill is packed with micronutrients that provide health benefits. It is a good vitamin A intake that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health. You'll also get a significant boost of vitamin C, an important antioxidant that helps your body to resist infection. Dill is also a good source of fiber, folate (important for cell division and production of DNA), calcium for healthy bones, riboflavin for cell function and development, manganese, and iron.
Dill has been used for centuries in traditional Asian and Ayurvedic medicine. Currently, people use dill for certain medicinal purposes, including: Gastrointestinal disorders  Loss of appetite, Kidney disease, Flatulence, Fever and colds, Cough, Bronchitis, Urinary tract disorders, Hemorrhoids, Insomnia and other sleep disorders.
source:https://www.verywellfit.com

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