Spicy Bean and Veg Soup | Vegan Recipes | Veganuary USA

Ingredients

• 60 ml sunflower oil
• 2 onions, roughly chopped
• 2 cloves garlic, crushed
• 7 1/2 ml medium masala
• 7 1/2 ml curry powder
• 3 stalks celery, chopped
• 5 carrots, peeled and sliced
• 3 potatoes, peeled and roughly chopped
• Herb salt and freshly ground black pepper
• 1 tin Red Kidney Beans and 1 tin Butter beans (drained and rinsed)
• 60 ml tomato puree
• 1 tin chopped tomatoes or 4 fresh tomatoes chopped
• 60 ml chopped fresh herbs [parsley, coriander, oregano] – if you don't have fresh, dried will work fine
• 2 stock cubes dissolved in ± 300 ml boiling water
• Pink Himalayan Salt, to taste
• Coconut cream for serving