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+ servings

Cauliflower & Red Bean Soup Recipe

If you extra freezer space, you can make up four or so "dump bags" of vegetables in one go for easy mid-week meals.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch, Soups & Salads
Cuisine: British
Servings: 4 servings


  • 500 grams cauliflower frozen
  • 250 grams spinach frozen, chopped spinach
  • 200 grams onions frozen, diced
  • 50 grams garlic frozen
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 cube kallo garlic and herb stock cube
  • 1 cube vegetable stock
  • 400 gram kidney beans drained and rinsed
  • 500 ml water


  • 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.
  • Heat through.
  • Serve with a few sprigs of coriander if desired.