Borlotti Bean and Tamarind Soup
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 400g tin borlotti beans (drained)
  • 1 onion, diced
  • 2 cloves garlic, sliced
  • 1 pepper (any colour), sliced or diced
  • 1 dessertspoon tamarind paste
  • 6-8 mushrooms, chopped
  • Handful fresh parsley, chopped finely
  • 600ml vegetable stock
  • 1 tablespoon tomato puree
  • Oil for frying
  • To serve: 50g feta cheese (optional)
  1. In a cup or small bowl, cover the tamarind paste with about 3 tablespoons of hot vegetable stock. Set aside for about 10 minutes. It won't dissolve completely but it will soften. Whisk with a fork to remove any lumps.
  2. Saute the onion, garlic and pepper in a little vegetable oil for about 5 minutes, until starting to soften.
  3. Add the mushrooms and saute for another 5 minutes.
  4. Add the tamarind paste (with the stock it was dissolved in) and the tomato puree.
  5. Stir well then add the borlotti beans, vegetable stock and chopped parsley.
  6. Simmer for 15 minutes to let all the flavours blend together.
  7. Serve with crumbled feta cheese (optional) and crusty bread.
Recipe by Veggie Runners at