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Veg & Bean Soup

By Aarti Patel, mother of three who treasures the value of easy, healthy, tasty recipes!

The recipe uses up vegetables I haven’t been able to consume during the week and has the added advantage of being super quick to make!


1 broccoli

1 medium potato

1 large onion or small leek

3 carrots

1 large tomato

1 vegetable stock cube

2-3 cloves of garlic

1 deseeded green chilli or ¼ teaspoon of red chilli powder

2-3 teaspoons of salt

3-4 cups of boiled water

150ml of single cream (optional)

small tin of mixed beans (heated and crushed with a potato masher)

chopped coriander to garnish (optional)

For Tempering

1 teaspoon ghee or oil

1 teaspoon cumin seeds




Step 1

Wash, chop and place all the vegetables in a pan or an Indian pressure cooker with 3 cups of water.

Step 2

Add the vegetable stock cube, chilli, garlic and salt.

Step 3

If cooking in a pan, allow the vegetables to cook until soft. If using a pressure cooker – allow for three whistles!

Step 4

Once cooked, take a hand blender to the soup and add another cup of boiled water if the soup is too thick, as well as the mashed beans.

Step 5

Then add the tempered cumin seeds to the soup and mix in the single cream and coriander if desired.

Serve with croutons or the bread of your choice. Enjoy!


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