White Bean Dill Soup - alive magazine

Ingredients

• 1/2 cup (125 mL) raw walnut halves
• 3 Tbsp (45 mL) maple syrup
• 1/4 tsp (1 mL) smoked paprika
• 1/4 cup (60 mL) tahini
• 3 Tbsp (45 mL) lemon juice
• 2 Tbsp (30 mL) water
• 1 Tbsp (15 mL) coconut oil or grapeseed oil
• 1 yellow onion, finely diced
• 3 garlic cloves, peeled and minced
• 1 large fennel bulb, stalks and fronds trimmed, bulb finely diced
• 1/2 tsp (2 mL) kosher salt
• 1 tsp (5 mL) fresh thyme leaves
• 2 - 19 oz (540 mL) cans white kidney beans, drained and rinsed
• 3 cups (750 mL) no-salt-added vegetable stock
• 1/2 cup (125 mL) fresh dill fronds, chopped
• Freshly ground black pepper, to taste