Boost your meals with this bean and sweetcorn soup.
Beans are high in protein and fibre, which satiates the appetite and helps keep you full for longer periods of time.
Prep time: 15 minutes
Cook time: 30 minutes
2 tbsp extra virgin olive oil
1 clove garlic, minced1 carrot, cut into small cubes
1 celery stalk cut into small cubes
2 small leeks finely sliced
4 tbsp tomato passata
1 cup of borlotti or mixed beans, cooked (canned organic is fine)
2 stamp size pieces Kombu seaweed (optional)
1 sachet miso bouillon or 1 organic vegetable stock cube
Small jar of peas and corn
4 cups filtered water
2 tbsp finely diced fresh parsley
Sea salt and black pepper to taste (optional)
Bring the kettle to a boil, and mix the ingredients of the miso bouillon sachet or vegetable stock cube in 4 cups of the hot water and set aside.
In a pot, warm up the oil and add the garlic and fry for a few seconds. Add the carrots and celery and leeks and sauté for five minutes. Add the tomato passata and cook for a further few minutes. Add the beans, kombu and stock. Bring to the boil and cook for 20 minutes on a low heat.
Remove and discard the kombu.
Remove one heaped cup of the soup, blend to a cream in an upright blender or use a stick blender and return to the pot.
Stir in the jar of corn/peas and simmer for 5 minutes. Stir in the parsley.
Season the soup to taste with salt and black pepper (optional) and if you prefer finish off with a swig of olive oil.
Did you enjoy this recipe? Explore more delicious vegan soups.
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