This creamy bowl of soup is super easy to make and with the addition of plenty of beans and vegetables makes it incredibly filling. Ideal for making in advance ready for instant lunches or light dinners when time is time.
Preparation time: 15 minutes
Cooking time: 30 minutes
What’s Good About It?
Adding beans to soups provides plenty of fibre and protein to keep blood sugar levels balanced. It will keep you feeling fuller for longer too and support energy levels through the day. Instead of regular potato why not substitute sweet potato.
- Place the onion, potatoes, red pepper in a large saucepan with a little of the vegetable stock and stir for a couple of minutes. Add the rest of the stock and the milk with the spices. Bring to a simmer and simmer for 15 minutes
- Take about 1/3 of the soup out of the pan and place in a blender. Blend until smooth. Return to the pan with the sweetcorn, beans, parsley, nutritional yeast flakes and heat through,
- Spoon into bowls, top with the chives and plenty of black pepper.
Nutrition per serving 284kcal, Fat 1.8g, Carbs 47.6g, Protein 12.8g
Did You Know?
Any canned beans or pulses can be used in this soup. Butterbeans and cannelini beans are particularly good but try kidney beans or chickpeas for an alternative.
1 large onion, diced
500g potatoes, diced (or use sweet potato)
1 red pepper, diced
200ml vegetable stock
400ml almond milk
1tsp smoked paprika
1tsp dried thyme
1tsp garlic salt
150g frozen sweetcorn
1tbsp nutritional yeast flakes
2 x 400g cans butterbeans, drained
Handful of chopped parsley
handful of chopped chives
Black pepper to serve