Spicy Bean and Turnip Soup Recipe

A hot bean and turnip soup
Yield: 6 - 8    Preparation Time:     Cooking Time:
Chunky vegetable soup with turnip, potatoes and cannellini beans. Flavoured with chilli flakes and paprika.


1 lb turnips, peeled and chopped
1 large carrot, chopped
1 large potatoes, peeled and diced
1 red pepper, chopped
1 1/2 cups dried cannellini beans
lemon juice
5 cups water
1 bay leaf
3 garlic cloves, crushed
2 tbsp olive oil
1/2 tsp dried red chilli flakes
1 tsp hot paprika
1 tsp sea salt
freshly milled black pepper
small handful parsley, finely chopped

Recipe Instructions

Prepare the beans
Rinse the beans and soak overnight in water with lemon juice added. Drain and bring to the boil in a large saucepan with 5 cups water and a bay leaf. Reduce the heat and simmer for 1 hour, or until the beans are tender

Cook the soup
Put the oil in a large saucepan and heat. Add the onions and saut̩ for 5 minutes. Add the turnip, potatoes, garlic, and carrots and saut̩ for 1 minute. Add the paprika, chilli flakes, red pepper and the beans with the cooking liquid. Bring the soup to the boil, reduce the heat, cover and simmer for 20 Р30 minutes until the vegetables are tender. Remove from the heat and discard the bay leaf. Add salt and pepper to taste.

Put soup in bowls and serve with a spoonful of chopped fresh parsley.