Vegetable soup is one of my staple meals all year round. With plenty of buttery toast and a swirl of yoghurt, it’s such a tasty, satisfying and warming dinner. I wanted to create a nourishing soup with an extra boost of protein for more of a complete meal. This smooth vegetable and bean soup features hearty butternut squash, carrot, celery and onion for a sweet and earthy flavour. Haricot beans add some protein magic, whilst curry powder, paprika and turmeric give a hint of spice.
For a chunky vegetable & bean soup…
If you prefer a chunky soup, this recipe can totally be adapted. Just chop your veg a little smaller, into bitesize chunks. Also hold off adding the beans until the last 5 minutes of cooking. This will help them hold a firmer texture. Then of course, don’t blend it at the end!
Is this suitable for vegans?
Yes, this soup is dairy-free/vegan and gluten-free. Just make sure to use vegetable stock rather than chicken stock. If gluten-free, check for any allergens in the stock ingredients also. I like to use these gluten and lactose-free Kallo stock cubes.
If you try this vegetable and bean soup, let us know by leaving a comment and rating below! We also love to see your foodie photos on Instagram. You can tag us @BlueSkyEating. Happy cooking! 🙂
Lightly Spiced Vegetable & Bean Soup
- 2 tbsp olive oil
- 1 large white onion (chopped)
- 2 cloves garlic (crushed)
- 400 g chopped butternut squash (the squash can be microwaved to soften it slightly, making it easier to chop)
- 300 g carrots (peeled and chopped)
- 100 g celery (chopped)
- 1 400g tin haricot beans (drained) (or other white beans eg. butter/cannellini beans)
- 700 ml vegetable stock
- 1/2 tsp medium curry powder
- 1/4 tsp paprika
- 1/4 tsp turmeric
- Coconut yoghurt (optional, for topping)
- Chopped chives (optional, for topping)
- In a large saucepan, heat the olive oil over a medium heat. Fry the onion for about 5 minutes, stirring frequently.
- Add the crushed garlic and fry for about another minute.
- Add all of the remaining vegetables and cook for another 5 minutes, again stirring frequently.
- Pour over the vegetable stock and add the drained beans. Sprinkle in the spices.
- Give everything a good stir, reduce to a simmer and put a lid on the pan. Leave this to cook for 30 minutes.
- Remove from the heat and leave to cool for at least 20 minutes before blending until smooth using a hand blender or a large stand/jug blender.
- When serving, I added a spoonful of coconut yoghurt and some chopped chives on the top, but this is definitely optional!
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.
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