Roasted Vegetable & Five Bean Soup

This delicious Roasted Vegetable and Five Bean soup is rich, comforting and naturally creamy — without using cream. The velvety texture comes from blended cottage cheese, which adds protein and body while keeping the soup light, fresh and balanced. A mix of five beans brings even more substance, along with fibre and plant-based protein, making this a genuinely filling soup rather than a thin vegetable broth.

Slow-cooked vegetables create sweetness and depth, while the beans and cottage cheese give the soup its satisfying, almost silky finish. It’s a healthy soup that feels indulgent without being heavy, and one that works just as well for lunch as it does for a simple supper.

This is an easy soup recipe that’s also perfect for batch cooking, improves overnight and freezes beautifully.

Why You’ll Love Making This Vegetable and Five-Bean Soup

Naturally creamy, no cream required

Blended cottage cheese gives a smooth, luxurious texture while adding protein. Filling and satisfying

Five different beans add fibre, body and slow-release energy, so it actually keeps you full. Healthy without feeling ‘healthy’

Balanced, nourishing and comforting, with no compromise on flavour. Ideal for batch cooking

This vegetable and bean soup keeps well and tastes even better the next day. Simple and adaptable

Easy to make, forgiving, and open to whatever vegetables or herbs you have to hand. A soup you’ll return to

Dependable, comforting and genuinely useful — the kind of recipe that earns its place.