So I’m deciding to do something a bit different today and share a recipe on this blog! I’ve been making this soup a lot recently and thought it would be nice to write it up as an actual recipe for others to use.
I took inspiration from a couple of pictures that turned up on my Instagram explore page (which is about 70% vegan food at this point) and a friend from Italy, then just sort of improvised. It’s a super simple, light and healthy soup for spring and summer. On chillier days, I like to add soup pasta to make it extra cosy and filling. Chock full of vegetables, this soup never fails to lift my mood if I’m feeling under the weather.
You can use a crock pot/slow cooker for this or make it in a big pot on the stove.
Ingredients (Serves 4)
1 very large carrot – diced
6 stalks of celery – blended
1 very large leek – chopped
1 tin chopped tomatoes
2 cloves garlic – thinly sliced
1 cube vegetable stock
2 cups of water
1/2 Teaspoon of sea salt
1/2 Teaspoon of chili flakes
1/2 Tablespoon of olive oil
1 can butter beans
1 can cannellini beans
Chopped fresh parsley
Pepper to taste
Excuse my measurements; they’re a bit all over the place. Honestly, with something like this I recommend just eyeballing it and adding however much feels right for you.
Combine water and vegetable stock cubes
Gently fry the garlic in a small amount of olive oil in the bottom of your pot for a few minutes to release flavour
Add stock to the pan, along with your tinned tomatoes and salt
Let simmer for a couple of minutes
Add your vegetables and chili flakes
Let simmer for a further 20 minutes to allow the veg to cook
Add your beans, drain the water first for a thicker soup.
Simmer for another 10/15 minutes
Then your soup should be done!
Finish by sprinkling your fresh parsley on top. You can also add nutritional yeast.
This is one of my favourite recipes at the moment and I really hope you enjoy it! Let me know in the comments if you’re planning on trying it out 🙂
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Have a wonderful day!