In a large, non-stick pot, heat the olive oil on medium heat
Tip in all of the frozen vegetables. Cover and cook on low for about 15 minutes until the vegetables have thawed.
Turn heat up to medium-high, add spices and stir and cook until the vegetables gain a little bit of colour.
Add just enough water to cover the vegetables (about 500 ml) and the two stock cubes.
Bring to simmer and let simmer for about 10 minutes.
With a ladle, remove some of the vegetables and reserve.
With a stick blender, blend the remaining contents of the pan.
Add in reserved vegetables and kidney beans.
Serve with a few sprigs of coriander if desired.