Red pepper and butter bean soup with kale
This red pepper and butter bean soup with kale is a hearty, nutritious vegan soup that’s bursting with flavour. Packed with plant-based protein and fibre from butter beans, along with the antioxidant-rich red peppers and kale, this soup makes a wholesome lunch or light dinner. It’s naturally vegan, gluten-free, and ready within 30 minutes. Serve it with crusty bread, warm pitta or sourdough. This recipe is not just delicious—it’s also easy to make and budget-friendly.
Ingredients
Method
- Dice the red peppers, carrot, and onion into small cubes. Finely chop the garlic.
- Heat the olive oil in a large pot over medium heat. Add the onion, red peppers, and carrot, and sauté gently for about 5 minutes.
- Stir in the garlic, oregano, tomato purée and chilli flakes. Cook for a minute, then add the chopped tomato and enough water to cover the vegetables generously.
- Add the bay leaf and vegetable stock cube. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender.
- Turn off the heat and add the parsley. Using a hand-held blender, purée the soup to your desired texture- smooth or rustic.
- Stir in the drained butter beans and chopped kale. Return to the heat and cook for about 5 minutes, or until the kale is tender.
- Ladle the soup into bowls and serve hot with crusty bread or pitta.