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!