Mixed Vegetable Soup with Cannellini Beans

My Favourite Soups

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comWhat was your New Year’s Resolution? My main one was to eat more veggies and now I try to eat vegetarian food every lunch time. Today I had this vegetable soup with some garlic bread. It’s basically a vegetable soup with some beans and coconut milk. You can add whatever veggies suits your palate. I added carrots, potatoes, turnips, and parsnips and some Kale. It was nice and hot and good for a cold day. Have a wonderful week, my friend. Send me some sunshine!

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comHeat the oil in a large pan. Add the mustard seeds. Cover and cook until they begin to pop. Add the onion, celery and chilli and cook for 5-7 minutes, until soft.

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comStir in turmeric and curry powder and cook 1 minute,

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comthen add the mixed vegetables

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comand stir till coated with spices

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comAdd the coconut milk, 2⅓ cups stock, beans and curry leaves. Bring to the boil simmer 15 minutes, stirring occasionally, until vegetables are tender.

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comAdd the spinach or kale and cook for 5 minutes or to your desired doneness. Check seasoning.

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comAdd cilantro (coriander) just before serving

Mixed Vegetable Soup with Cannellini Beans myfavouritepastime.comThe soup was delicious. I had it for my lunch, today

 

Mixed Vegetable Soup with Cannellini Beans

Preparation time: 20 minutes; Cooking time: 35 minutes; Serves: 4-6

Ingredients

  • 45ml (3 tablespoons) olive oil
  • 10ml (2 teaspoons) black mustard seeds
  • 1 large onion chopped
  • 2 stalks celery, thinly sliced
  • 1 red chilli seeded and chopped (optional)
  • ½-1 teaspoon chilli flakes
  • ½ teaspoon turmeric
  • 2 teaspoons curry powder
  • 450g (1 Ib) mixed vegetables diced into ½ inch cubes
  • 2 cups cannellini beans (or any other bean of your choice)
  • 4 fresh curry leaves (I couldn’t find any, used bay leaves instead)
  • 750ml (3 cups) stock (add only 2⅓ cups at the beginning)
  • 1 x 400ml can (1⅔ cups, 14floz) coconut milk
  • 1-2 cups shredded spinach, Kale, or Swiss chard or 1 cup peas
  • ½ cup chopped coriander leaves
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the oil in a large pan. Add the mustard seeds. Cover and cook until they begin to pop. Add the onion, celery and chilli and cook for 5-7 minutes, until soft.
  2. Stir in turmeric and curry powder and cook 1 minute, then add the mixed vegetables and stir till coated with spices. Season with salt and pepper.
  3. Add the coconut milk, 2⅓ cups stock, beans and curry leaves. Bring to the boil simmer 15 minutes, stirring occasionally, until vegetables are tender.
  4. Add the spinach or kale and cook for 5 minutes or to your desired doneness. Check seasoning. Add cilantro (coriander) just before serving

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

43 thoughts

  1. I’ve been eating mostly plant-based since December, so, finding variations on soups is great. I usually make a roasted pureed soup with coconut milk, but, this looks interesting with the beans and coconut milk. I’ve never used curry leaves, but, I’ll try to find them this week while I’m off work. I’ll definitely be making this soup this week! I also love adding turmeric to foods, because, it’s such a great anti-inflammatory. Thank you for the recipe!

      1. I just made the soup and had a bowl. It’s delicious. A few things I had to adjust because I didn’t have them on hand like the cilantro, but, even still it turned out great. I had mustard seeds! I can’t remember what I used them for, but, it was nice to be able to pull them out and use them. Thank you for the recipe! Are you on Instagram. I posted some pictures on Instagram and Twitter you can find them under my name: annelischmidt on IG and Retrofinn on Twitter. 😉

        1. Thanks for the feedback. I’ve just seen the photos on IG. They look great. I’m not on IG. I’m so glad you made the soup and even more glad that you liked it. Thanks so much for making the soup. Have a fantastic weeK!
          Liz

  2. Looks wonderful. I am finishing up a pot of kale soup (the last of it for lunch). Today is the first day of real sunshine and blue skies. *sending you some…. 🙂 Have a wonderful day! Koko

  3. G’day Liz. Still in the land down under and lovin it! That soup looks wonderful! It will be on my to do list once I reach home in a month. I’ve lost a few pounds here, just walking, eating smarter and no snack foods! Well, I lied, macadamia nut ice cream was on my agenda twice now and will be at least once more before I leave. I’m with the other commentwpers, less meat, more veggies. I’m also doing the turmeric kick. Can’t hurt, might help! Still sending warm gentle breezes and sunshine. All the best Liz!

    1. Thanks for the warm gentle breezes and sunshine. How kind of you. It’s been snowing here, a little bit. My older son is visiting and he just shovelled. I am having late dinner and sipping a glass of red wine…. Just cooked with the wine and so have an excuse to sip.
      I love macadamia nuts. They are so nice. I can imagine what that ice cream tastes like. I’ve just had kale as well. Sautéed in butter. I’m glad to hear you’ve lost a few pounds. I don’t weigh myself ever, lest I scream, but I know I’m losing, albeit slowly. Have a lovely weekend. And thanks for stopping by.
      Best wishes!
      Liz

      1. And to you too. I check in when I can, and have done a few blog posts, I’m not in Adelaide Hills. Nice temperature and so nice to see friends. Today we were shopping, lunch out and then came back to feed cattle! Such fun!

        1. Feed the cattle? omg I must say that’s the most interesting and fun trip ever. Enjoy and hope you had a nice time shopping and lunching out. It’s rather cold right now. I am soon going to light the gas fire….are you watching Superbowl? I’m not really a fan but I love watching the half time show….best wishes!
          Liz

  4. I’ve gotta start eating better – and I think I’ll start with this soup. As I so often do with your delicious recipe, I’m both printing AND pinning this!! (I am sooo sluggish…. hopefully eating more veggies will help!1)

    1. Hi Cecile,
      Thank you so much for printing and pinning. My pin board is empty. I haven’t had time to pin anything in months. This time I mean to eat the veggies throughout 2016. Happy cooking and best wishes to you!
      Liz

      1. I came back here to tell you the soup is delicious! Made it today, but left out the heat of the chili pepper. Used chili powder instead of the flakes and bay leaves instead of the curry leaves. I will be making this again. Thank you for a great winter soup!

        1. I’m so glad to hear you made it and liked it. Thanks so much for the feedback. I also didn’t have curry leaves so, like you, I used bay leaves. Have a wonderful week!
          Liz

  5. Yup, that looks very good. Tumeric and coconut, who can ask for more. I’ll remember this when winter arrives Down Under.

    There’s no sunshine where I am right now, so I can’t send you any. Sorry.

    1. Oh don’t worry. You’ve made me laugh, loudly, so that has left me with more than sunshine. I love turmeric, I adore coconut, so why not have a combo. Enjoy the weekend, ahead!
      Liz

    1. Hey Judie,
      Long time no see. How have you been? I’m slurping the soup right now….have a great weekend ahead!
      Many, many virtual hugs to you too!!!!
      Liz

        1. Omg I can’t believe you’re basking. It’s rather grey and just at below zero. I’ve been using lots of turmeric, too, lately. It’s so good. Enjoy the bask..best wishes!
          Liz

    1. Ha ha, this year I mean business. No more sluggishness. I’ve done well so far…and I know I will keep up until summer and BBQ…oh well I can also Bbq veggies. Thanks for stopping by. I have just been admiring your blog. It’s really nice. I shall be stopping there from time to time. Enjoy the rest of the week!
      Liz

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