Vegetable and Bean Soup


Vegetable and Bean Soup

A warm bowl of vegan soup can be perfect on a cold winter day!

This soup is a great option for lunchtime as it is packed full of vegetables and cannellini beans. The additional Pea Protein may help you to feel fuller for longer, so you will make it through to dinnertime without any hunger pangs.

You can make this soup as a starter before a main meal or as a lighter lunch option. Why not make a batch and freeze it into four portions to take into work, as a healthy and warm choice.

Prep Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4


  1. 2 carrots
  2. 1 onion
  3. 2 handfuls of spinach
  4. 1 tin cannellini beans, drained
  5. 2 pints of veg stock
  6. 200 ml boiling water
  7. A sprig of thyme
  8. 2 celery stalks
  9. 2 garlic cloves, finely chopped
  10. 1 courgette
  11. 1 tin of chopped tomatoes
  12. 40g Pulsin Pea Protein Powder (or equivalent)
  13. 5 sage leaves


  • Chop and sweat the vegetables and garlic with the sage and thyme.
  • Mix up stock, add the pea protein to the stock and give it a good mix before adding to the pot.
  • Add the tomatoes. Cook for a few minutes.
  • Add the beans and spinach.

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