Pinto Soup

Pinto Soup
(Serves 6)



1 large potato, diced
1 large white onion, diced
2 medium sized carrots, diced
2 large tomatoes, diced
2l good quality veg stock (homemade is best, but Marigold and Kallo do good vegan, organic options)
4 small handfuls of pinto beans (dried)
1 heaped teaspoon paprika
½ teaspoon chilli powder (use your judgement, but err on the side of caution)
Few twists of black pepper
a couple of good pinches of sea salt
a big slug of cold-pressed rapeseed oil
a handful of fresh coriander (or parsley if you’re not a fan), roughly chopped


  • Sautee the onion in oil until soft. Add the other veg, spices and seasonings, and cook a little in oil for a minute or 2, making sure nothing sticks or burns – keep it moving.
  • Pour over stock (or water and stock powder/cubes), pop a lid on and bring to the boil. Turn right down to a low heat, with the lid still on, and allow to simmer for 45 minutes.
  • Blitz it all up with a hand blender (or don’t, if you don’t want to) and add in coriander. Serve hot.

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