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Basics | Starters | Mains | Puddings

Parsnip and Butterbean Soup

This is a recipe from Rose Elliot's Oxfam Vegetarian Cookbook. It is a beautiful, creamy soup.


1 tbsp vegan margarine
1 onion, chopped
3 or 4 cloves garlic, chopped
2 large parsnips, roughly chopped
3 medium sized potatoes, roughly chopped
425g tin butterbeans
1 pint water
1½ tsp vegan bouillon
3 bay leaves
pinch of dried oregano
1 tbsp lemon juice
half pint soya milk
freshly ground black pepper



Melt the margarine in a large saucepan. Add the onion and garlic and sauté until the onion is softened.

Add the parsnips and potatoes and stir well. Cook for a few more minutes.

Add the butterbeans with their liquid, and the water. Add the bouillon, bay leaves, oregano, lemon juice and black pepper to taste.

Bring to the boil, lower the heat, cover and simmer for 20-30 mins or until the vegetables are softened. Remove from the heat, discard the bay leaves and stir in the soya milk.

Puree the soup until smooth (or for a chunkier texture, mash with a potato masher) and serve with plenty of fresh bread or oven-baked croutons. Delicious!