I was craving a hearty soup but didn't want to go out to the grocery store, so I decided to use what I had on hand. I love the taste of dill and sour cream and it really changed this soup from bland to tangy and tasty.
1 onion, sliced
1 large potato, diced
2 carrots, diced
3 garlic cloves, minced
1 tablespoon soy butter
1-2 tablespoon dill
6 cups vegetable stock
1-2 cans of cannellini beans
1/3 cup sour cream (soy)
1 tablespoon flour (optional for thickening)
Melt butter and olive oil in dutch oven. Add chopped vegetables and dill.
Cook until vegetables are soft. Add stock and continue to cook. Add beans
stir in soy sour cream. Blend in blender or with an Immersion Hand Blender.