Autumn, Winter, Light Meals, Soup

Borlotti bean and freekeh soup

This is one of those soups whereby you can throw almost any veg at it and it will taste amazing. It‘s so simple and takes no time to knock together.

If you are using dried beans they will need to be soaked in water overnight and boiled for about 1 ½ hours, but follow the packets instructions as they can vary. I also recommend adding: a halved onion, a few sprig of herbs, roughly chopped celery stick, bashed garlic clove and a bay leaf when boiling the beans. You can reserve some of the liquid as stock for the soup and beans will be full of flavour.

Freekeh is simply a roasted green wheat with a unique nutritional profile superior to other grains. Freekeh is harvested when it‘s young, so freekeh retains more nutrients than wheat harvested when it‘s mature. This young green wheat will pack in higher amounts of protein, fibre, vitamins and minerals.



1 ½ cups dried borlotti beans or 2 tins drained and rinsed

1 250g packet pre-cooked freekeh

2 leeks thinly sliced

500g cherry vine tomatoes

2 celery stalks chopped quite finely

1 tbs light oil

3 garlic cloves crushed/grated

Small bunch sage

1 fresh bay leaf (optional)

Small bunch flat leaf parsley

¼ cup extra virgin olive oil

750ml vegetable stock

1 tbs tomatoes ketchup

1 tsp sea salt

Good grind fresh black pepper

2 cups of chopped greens, kale, Cavolo Nero, cabbage, spinach, chard.

To serve

Extra-virgin olive oil

Chopped herbs such as flat leaf parsley or basil

Slices of toasted sourdough

Vegan parmesan


  1. In a large casserole pot or saucepan add the oil and sautee the leeks and celery with the bay leaf on a medium to low heat, until soft and very lightly golden, add the garlic and cook for a further minute or two.
  2. Add in a few stalks of sage including the leaves (you will remove these later). Also finely chop about 1 tbs of parsley stalks and these. Stir to combine and cook for a further minute or two.
  3. Add in the cherry tomatoes and cook until they are starting to soften on a medium heat. Add a good pinch of sea salt and grind of black pepper.
  4. Add in the vegetable stock, tomato ketchup, beans, freekeh and extra virgin olive oil stir to combine and allow to simmer gently for about 15 minutes.
  5. Check for seasoning and add the salt if require and a good grind of fresh black pepper. At this stage fish out the sage and discard.
  6. A couple of minutes before serving add your chopped greens
  7. When you‘re ready to serve, toast slices of sourdough and cut into chunks. Top the bowls of soup with the sour dough, some fresh chopped parsley, vegan parm and a drizzle of extra-virgin olive oil.

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.

Thank you for subscribing!