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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece ginger
  • 1 chilli optional
  • 2 cm piece turmeric root
  • 2 medium sweet potatoes
  • 3 medium carrots
  • 2 medium parsnips
  • 1 red pepper
  • 1 tsp oregano
  • 1 tsp cumin seeds
  • 3 medium tomatoes chopped or 1 tin chopped tomatoes
  • 1 litre vegetable stock
  • 1 handful fresh parsley or coriander leaves
  • 1 tin white beans drained
  • Oil to cook

Method
 

  1. Peel then finely chop the garlic, onion, ginger and turmeric.
  2. Peel and dice the sweet potatoes, parsnip and carrots. Chop the red pepper and tomatoes. Finely chop the chilli, if used.
  3. Heat some oil in large pot then gently sauté the onion for 5 minutes.
  4. Add the garlic, ginger and turmeric. Add the spices and stir for a minute.
  5. Add the tomatoes and sauté for 5 minutes. Add the chopped veggies, then the stock.
  6. Bring the boil and simmer for 20 minutes.
  7. Turn off the heat and add the fresh herbs.
  8. Using a hand-held blender, whiz the soup until it’s smooth and silky.
  9. Add the drained beans and reheat, then serve.