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Lightly Spiced Vegetable & Bean Soup

A warming and delicious vegetable soup with a boost of protein.
Course Appetizer, Main Course
Cuisine British, European
Keyword Dairy-free, Dinner, Soup, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 20 minutes
Total Time 1 hour 10 minutes
Servings 3
Calories 270kcal


  • 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!