My meat lover boyfriend, Carlos, was given a Vegan book as a present during our recent trip to London.

I guess he really is full of surprises because as soon as we arrived home he couldn’t wait to get into the kitchen & experiment with his new book. He’s the type of chef that follows the book word for word (it must be the engineer in him) but this time he made a few swaps &  he really managed to make this soup his own.

I put a photo of his creation on my Instagram & you guys loved it so here is the recipe…


2 leeks (the white part only)

2 garlic cloves

1 large carrot (peeled)

1 celery stick

5 large mushrooms

250g of white beans  (rinsed)

20g of vegetarian miso paste

1 TBSP of soy sauce

Large handful of spinach leaves

250ml of water

1 litre of veggie stock

Olive oil

Thyme, rosemary, basil & black pepper


Half the white part of the leeks, carrot & celery & slice them.

Thinly dice the garlic.

Slice the mushrooms.

Prepare 1 litre of veggie stock.

Heat a large saucepan with olive oil & add the sliced leeks & garlic. Leave to cook for 3 minutes.

Add the carrots & celery to the pan & leave for  2-3 minutes.

Add the mushrooms, a touch of each spice & the black pepper. Cook for a further 3 minutes.

Rinse & add the white beans along with the veggie stock, 250 ml of water, the miso paste, & soy sauce.

Bring to the boil & leave to simmer on a low heat for 20 minutes or until the veggies are soft.

In the last minute you can add the spinach leaves.

Feel free to add a touch of salt to taste.


My little tip – enjoy with a slice of wholegrain bread!

I hope you will enjoy this recipe as much as a very spoilt girlfriend did! 

Make sure to leave a comment below & follow my Instagram @activewithella for more updates.


Until Next Time, Ella xxx


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