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.
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.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
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.
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.
Serves 4
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
Nutrition per serving 284kcal, Fat 1.8g, Carbs 47.6g, Protein 12.8g