Spiced mixed vegetable soup with beans
During the winter we crave warming, hearty soups. This vegan, spiced mixed vegetable soup with beans is healthy, gluten-free and very filling. Serve it with wholesome bread, boiled brown rice or rice crackers.
Ingredients
Method
- Peel then finely chop the garlic, onion, ginger and turmeric.
- Peel and dice the sweet potatoes, parsnip and carrots. Chop the red pepper and tomatoes. Finely chop the chilli, if used.
- Heat some oil in large pot then gently sauté the onion for 5 minutes.
- Add the garlic, ginger and turmeric. Add the spices and stir for a minute.
- Add the tomatoes and sauté for 5 minutes. Add the chopped veggies, then the stock.
- Bring the boil and simmer for 20 minutes.
- Turn off the heat and add the fresh herbs.
- Using a hand-held blender, whiz the soup until it’s smooth and silky.
- Add the drained beans and reheat, then serve.