This vegetable, spinach and borlotti bean soup is hearty and healthy and is packed full of vegetables and pulses.
Autumn chills mean soup season is here
Did you spend this morning playing with a toddler in the park, perhaps with crunchy autumn leaves underfoot? Or did you have a shivery trip to work today, before the sun rose fully to warm away the autumn chill? I did the former, and we had a lovely time – but I really wish I’d taken my gloves! Whatever your day holds, if you’re looking for a warming, healthy and filling vegan soup recipe then this is for you.
What’s in this vegan borlotti bean soup?
It’s packed full of goodness (carrots, borlotti beans and spinach) and flavour (thyme, fennel, onion and garlic). If you’re not keen on the taste of fennel you can leave this out and the soup will still be delicious. Even better, it only takes around half an hour to cook. If you don’t have borlotti beans available feel free to substitute others. White beans such as cannellini beans work well in this soup.
This is the kind of recipe I save for days when it’s just me and the toddler for lunch. He’s still at the age where he gets excited about carrots. My other two children would cause a drama if I served this to them. I know I should keep trying but I’m in this for the long game and this is going to be too big a leap for them at the moment!
Whether you have a child at home who would enjoy this or not this is a delicious and simple soup recipe. Make a batch on the weekend and take it into work for lunch, or enjoy it as a family. If you do try it I’d love to hear what you thought!
More vegetarian soup recipes
Spiced butternut squash and sweet potato soup
How to make vegetable, spinach and borlotti bean soup
Spinach, borlotti bean and vegetable soup
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 sticks of celery diced
- 2 large carrots peeled and diced
- 2 cloves of garlic finely chopped
- 1 tsp fennel seeds
- 3-4 sprigs of fresh thyme leaves picked, washed and chopped
- 1 litre of vegetable stock
- 1 400g tin of borlotti beans
- 100 g baby spinach
- Salt, pepper and/or chilli flakes - to serve
Instructions
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Heat the olive oil in a large saucepan.
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Add the onion and the celery. Stir well. Cover with a lid, reduce the heat to low and cook for five minutes. Add the carrots, stir again, cover and cook for a further 10 minutes until the vegetables are starting to soften.
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Add the garlic, fennel seeds and thyme stir and cook for a minute or two.
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Pour in the beans and the vegetable stock. This makes quite a liquid soup - if you prefer yours thicker perhaps start with 500ml and add water until you have your preferred consistency. Bring to the boil, then cook for 15 minutes or until all the vegetables are cooked through.
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Stir through the spinach until wilted.
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Season with salt, pepper and chilli flakes to taste.
Pin vegan spinach, borlotti bean and vegetable soup for later:
Eb Gargano
November 3, 2016 at 2:22 pmYUM!! This looks so good – such a fab combination of flavours. You did make me laugh with your carrot comment. I too am still at the age where I get excited by carrots…and broccoli, and kale, and cauliflower, and aubergine…and pretty much all vegetables – though I suspect I am a tad older than your toddler!! It’s funny how kids can be such fans of veg when they are small (such happy memories of sweet potato puree) and then turn their noses up at them when they get older. I wonder why? Eb x
Mandy Mazliah
November 3, 2016 at 2:37 pmHa ha! I am just the same as you. If you’d told me aged 6, or even 11, that my mouth would water at the thought of roasted cauliflower for example I just wouldn’t have believed you for a second! I’m keeping everything cross that S doesn’t stop loving veg – it’s so brilliant finally having a kid who eats like me!
Angela / Only Crumbs Remain
November 3, 2016 at 2:59 pmWhat a warming soup Mandy, it looks so inviting with all of those delicious vegies and beans, definitely one to try.Angela x
Mandy Mazliah
November 3, 2016 at 3:20 pmThanks Angela – we really enjoyed it!
Kirsty Hijacked By Twins
November 7, 2016 at 11:53 amWhat a delicious soup, full of flavour and best of all goodness! Thank you for sharing with #CookBlogShare x
Mandy Mazliah
November 7, 2016 at 9:04 pmThanks Kirsty – we really enjoyed this soup – might make it again this week X
Monika Dabrowski
November 8, 2016 at 8:45 amThis soup looks really good, Mandy! I love the addition of fennel seeds, they are so aromatic! I also tend to make my soups vegan, or at least vegetarian. I find they are satisfying yet light at the same time.
Mandy Mazliah
November 9, 2016 at 9:25 amThanks Monika, the fennel seeds gave it a gorgeous flavour, but I know they’re not for everyone!