Vegetarian Lemon-Infused Bean Soup Recipe

About this recipe

A hearty and flavorful vegetarian soup featuring cannellini beans, green beans, and a zesty lemon twist. Perfect for a satisfying dinner solution.

Ingredients

• 250 g French Beans
• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (200 g) Amul Sour Cream
• 250 g Zucchini Green
• 1 ltr Kinley Packaged Water
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Habanero Hot Sauce
• 1 ltr Wow! Coco Charge Tender Coconut Water
• 40 g On1Y Ginger Powder

Instructions

1. 1. Heat 1 tablespoon of butter in a large saucepan over medium heat.
2. 2. Add 1 cup of chopped onion and cook, stirring frequently, until golden but not brown, about 8 minutes.
3. 3. Add 1 pound of trimmed and chopped zucchini and 1 minced clove of garlic to the pan. Stir to coat with butter.
4. 4. Pour in 1 1/2 cups of coconut water and 1 1/2 cups of water. Add 1 can of drained and rinsed cannellini beans, 1 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/8 teaspoon of cayenne pepper. Stir well and bring to a boil.
5. 5. Reduce the heat to low and let the soup simmer, covered, for 15 minutes.
6. 6. Carefully process the soup in batches using a food processor or blender until smooth and creamy. Return the pureed soup to the saucepan.
7. 7. Stir in 1/2 teaspoon of ginger powder and 1 tablespoon of lemon juice. Heat the soup through over low heat.
8. 8. In a small bowl, mix 1/4 cup of sour cream with a splash of hot sauce (optional).
9. 9. Stir 1 tablespoon of lemon juice into the soup and adjust the seasoning to taste.
10. 10. Ladle the soup into bowls and top each serving with a dollop of the sour cream mixture. Serve warm.