Bean soup – vegan

Hello there beautiful people, I hope you’re all doing well.

Tis the season for soup making 🥣 fa la la la la, la la la la

I love making soups and stews when the weather starts cooling down, it doesn’t feel like winter to me until I’m enjoying a nice hot bowl of soup. If you’re looking for a hearty, warming, comforting and delicious soup for this cooler weather then look no further.

Loaded with nourishing ingredients, bursting with flavor and brimming with plant power, this soup, or stew if you will, is really easy to make and uses very simple ingredients.

Recipe SERVES 4


1 tablespoon olive oil

2 shallots

2 cloves garlic

0.5 teaspoon chilli

1 teaspoon turmeric

1 teaspoon cumin

4 carrots

3 small potatoes

1 tablespoon tomato paste

1 Kallo (low salt) vegetable cube

400ml crushed tomatoes

1200ml water

1 can red kidney beans

1 can canellini beans

1 can sweet corn

1 full pack baby spinach

1 Alpro cuisine soya cream


Start by cooking shallots in olive oil in a large pot on medium heat. Once translucent, add garlic and spices. Stir regularly and add tomato paste once spices and garlic become very fragrant (about 2 mins).

Add carrots and potatoes and mix well. Cook for an additional 5 mins and then add 1 Kallo veg cube, 1 liter of water, crushed tomatoes, beans and corn.

Cook covered over medium to low heat for 45 minutes, stirring occasionally.

Finally, add baby spinach and Alpro cuisine cream.

Mix well and serve with warm fresh bread and creamy avo for a spicy, warming and delicious winter dinner!

That’s it from me for today – I’ll be back with a new blog post Every Single week 🙂

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Thank you for taking the time to be here and read this ❤️

Until next week, be well xXx


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