Roasted Vegetable & Five Bean Soup
Rated 5.0 stars by 1 users
Category
To Start
Cuisine
Modern British
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Calories
160
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.
Ingredients
-
2 medium courgettes
-
1 red pepper
-
1 red onion
-
2 sweet potatoes, peeled
-
3 cloves garlic, grated
-
A generous splash of olive oil
-
Seasoning
-
250g five bean mix
- 150 g cottage cheese (½ standard tub)
-
750 g vegetable/chicken stock
- To finish
- 60 g feta, crumbled
- Chilli flakes, to taste
-
A handful flat-leaf parsley
- Extra-virgin olive oil, to drizzle
Directions
- Roast the vegetables
- Heat the oven to 220°C (200°C fan).
- Cut the courgettes, red pepper, red onion and sweet potato into generous chunks and place in a large roasting tin. Add the unpeeled garlic cloves, drizzle with the olive oil and season well with salt and pepper. Roast for 30–35 minutes, turning once, until everything is soft, lightly charred at the edges and properly sweet. Remove the garlic
Once roasted, squeeze the soft garlic from the bulb and discard the skins
Roughly divide the roasted vegetables in half. Transfer one half to a blender, add the cottage cheese and blend until smooth and thick. Warm the soup
- Tip the purée into a saucepan and add the chicken stock. Bring to a gentle simmer, stirring to combine, then add the remaining roasted vegetables along with the drained five beans. Simmer for 5–10 minutes, just to heat through and allow everything to come together. Adjust and serve
- Check the seasoning, adding more salt or pepper if needed. Ladle into bowls and finish with crumbled feta, a pinch of chilli flakes, chopped parsley and a drizzle of extra-virgin olive oil.
Recipe Note
Roasting matters.
Let the vegetables take on real colour in the oven — pale vegetables will give you a flat-tasting soup. A little charring is exactly what you want here.
Don’t over-purée.
Blending only half the vegetables keeps the soup interesting. The purée gives body, while the remaining chunks make it feel like a meal rather than something sipped.
Cottage cheese, not cream.
The cottage cheese softens the soup and adds richness without heaviness. Blend it thoroughly so it disappears into the purée. Beans at the end. Add the five beans after blending so they stay intact and don’t turn grainy.
Consistency.
This soup should be thick but ladleable. Add a splash more stock if it thickens as it sits.
Make ahead.
The soup can be made a day ahead and reheated gently. Add the feta, chilli flakes and parsley only when serving.
Optional extras.
A squeeze of lemon, a spoon of yoghurt or a swirl of chilli oil all work well, but the soup doesn’t need them.
Nutrition
Nutrition
- Serving Size
- 1 bowl
- per serving
- Calories
- 160
- Carbs
- 21 grams
- 7%
- Cholesterol
- 18 milligrams
- 6%
- Fat
- 8 grams
- 11%
- Fiber
- 6.3 grams
- 21%
- Protein
- 9.8 grams
- 20%
- Saturated Fat
- 2.1 grams
- 11%
- Sugar
- 9 grams
- 10%