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Vegan Evening : White bean Soup

By Alexandra Rossi

MON DEC 07, 2020

I made this soup with what I had in my fridge and really liked how it turned out ... So decided to share with you all

I need you to help me find a Title for it.... So get cooking and comment on my instagram at


The Falafel:

1/ Turn oven on @ 400

Roast 1/2 butternut squash for 50 minutes open face down on parchment paper

2/ Mix together in food processor :

1 can of Chickpeas

1 small Yellow Onion

2 cloves of Garlic

Chopped 1/2 bunch fresh Parsley and 1/4 bunch fresh Cilantro

1 tbsp Cumin and 1/4 tsp Cayenne Pepper and  Salt to taste

1/2 Lemon juice

3/ Make small balls with mixture and roll them in 1/4 cup of chick pea flour

place them on parchment paper 30 minutes turning them mid way

The soup:

1/ fry in olive oil till tender

1 yellow onion sliced

1 fennel bulb

1/2 roasted butternut squash

Slice 5 pieces of fresh turmeric and 5 pieces of fresh ginger

add spices , 1tsp cumin , 1 tsp Coriander, 1tsp thyme, 1tsp oregano, Salt and Pepper to taste steer

Add 2 cups of water

Add 1 can of white beans

cook to boil 15 minutes

add 1/2 bunch of dinosaur kale chopped small or a bunch of spinach

Serve together... enjoy