This is another warming, comforting soup recipe with protein and Vitamin D! The black beans give it a lovely hearty texture, and its super filling and satisfying. This soup is quick and easy, and you can double the recipe and freeze in portions for future effortless lunches. 

Serves 2 


400ml veg stock

1 tin black beans, drained and rinsed

175g mushrooms (chestnut mushrooms contain most Vit D!)

1 onion, diced

2 tbsp olive oil 

1 clove garlic, minced

1 tsp dried thyme 


TO SERVE (optional)

4 slices sourdough 

Vegan butter 



1. Heat the oil over a medium heat, and fry the garlic and onions until they are translucent (about 5 mins)

2. Add the thyme and mushrooms, and cook for another 5 minutes until the mushrooms are browned. Pour in the stock and black beans, and simmer gently for 15-20 minutes. 

3. Use an immersion blender to blend everything together (careful of splashes - start on the lowest speed) until liquid but still textured.

4. Serve immediately with toasted sourdough. You can add a splash of soya cream and garnish with more mushrooms/ fresh spinach if you wish!

You can freeze the soup in individual portions in food bags or boxes for ease, and keep for up to 3 months. Defrost and throughly re-heat to serve. 

nut free gluten freesoy free

vegan, nut free, gluten free (without sourdough), soy free (without cream to serve)


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