Chunky autumnal soup


  • 400ml Unsweetened Almond Breeze®

  • 1 tbsp. rapeseed oil

  • 1 small red onion, finely chopped

  • 2 cloves of garlic, chopped

  • 1 stick of celery, sliced

  • 1 large carrot, sliced and quartered

  • 1 leek, sliced

  • 1 tsp. mustard seeds

  • 600ml vegetable stock

  • 1 bay leaf

  • 6 pink peppercorns

  • 1x 300g tin of cannellini beans, drained and rinsed

  • 2 leaves of kale, stalks removed and roughly sliced

  • Good pinch of salt

  • Few twists of black pepper

  • Small handful of flat leaf parsley, finely chopped

  • Serves: 4-6

  • Prep time: 10 minutes

  • Cooking time: 40 minutes

Chunky autumnal soup

A comforting bowl of soup is perfect for cold days. This seasonal autumnal soup is hearty, full of flavour and dairy free.


Place a large saucepan over a medium heat and pour in the oil. Add the red onion, celery, garlic and carrot. Cook for about 5 minutes until the onions start to soften. Then add the leek and mustard seeds to the pan and continue to cook for a further 10 minutes until the leeks have softened.

Pour over the vegetable stock and Unsweetened Almond Breeze® and stir.  Add the bay leaf and pink peppercorns. Continue to simmer for 20 minutes. Then add the cannellini beans, pinch of salt, and a few twists of black pepper and stir. Finally add the kale, stir through and cook for a final 5 minutes.

Remove the soup from the heat and stir through a small handful of finely chopped flat leaf parsley before serving.


Courtesy of Clean Supper Club

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