Bean and Sweetcorn Soup | Vegan Soup Recipe

Ingredients

• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced1 carrot, cut into small cubes
• 1 celery stalk cut into small cubes
• 2 small leeks finely sliced
• 4 tbsp tomato passata
• 1 cup of borlotti or mixed beans, cooked (canned organic is fine)
• 2 stamp size pieces Kombu seaweed (optional)
• 1 sachet miso bouillon or 1 organic vegetable stock cube
• Small jar of peas and corn
• 4 cups filtered water
• 2 tbsp finely diced fresh parsley
• Sea salt and black pepper to taste (optional)