This is such a great filling and nutritious soup as you can use many left over vegetables that you may have in your fridge as well as using up tins that are taking up space in your pantry.  As the weather is quite cold in January and the darkness is still lurking and setting in early, nothing beats perking up with a big bowl of hearty soup, giving you a gently warmness and hug from within.

Serves 4


2 stalks celery sliced
2 medium carrots, peeled and sliced into quarters
2 medium potatoes, peeled and chopped into bite-size pieces
1 red pepper, deseeded and chopped into bite-size pieces
1 small red chilli, deseeded and finely sliced
1 medium courgette, washed, sliced and quartered
1 pack sugar snap peas
Optional: 1 medium sweet potato, peeled and sliced into bite-size pieces
1 pack chestnut mushrooms peeled and chopped into quarters
1 tsp white truffle oil
2 tbsp sunflower/olive oil

1 tsp sea salt
1/2 tsp black pepper
1/2 tsp mixed herbs

1 can chopped tomato

2 tbsp tomato puree

1 can chickpeas
1 can butterbeans

Garnish: fresh parsley and coriander
Toppings:  add some toasted nuts and seeds for extra protein, crunch and flavour.

  • You can use any vegetables you have leftover in the fridge.  All veggies will work well.


  1. In a large pan,  add the oil and all the vegetables and sautee for a few minutes
  2. Add the chopped tomatoes and tomato puree and mix
  3. Add 4 litres of hot water and cook the vegetables for 20 minutes on a low heat
  4. Add the beans and herbs, mix and cook for a further 10 minutes on a low heat
  5. Serve into bowls and garnish
  6. You can add a drizzle of oat cream on top and serve with toasted sourdough/gluten free bread


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