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We find it hard to choose between the best vegan soup recipes, but we were surprised at how delicious we could make a soup with left overs in our fridge...and we are here to show how you how you can do the same.

The BOSH! fridge raid soup is a great way to use up excess veggies and can be eaten all year round for lunch or dinner. Making a big batch of soup and taking it to work is a great way to save money and guarantee healthiness.

Feel free to freestyle your own soup with different ingredients. Just use this technique loosely, and you’ll be good to go!




  • 200g mixed vegetables (such as carrot, leeks, celery, butternut squash, beetroot, swede,)
  • 1 onion
  • 2 tsp + 1tsp of olive oil
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 can of haricot beans
  • 2 tbsp tomato puree
  • 500-750ml of low sodium vegetable stock
  • 200g mixed vegetables (such as carrot, leeks, celery, butternut squash, beetroot, swede, Cauliflower)
  • 4 cloves of garlic


  1. 1.

    Peel and chop the vegetables, cutting them in to 3 cm chunks | Drizzle with 1 tsp of olive oil and a pinch of salt, place on the lined baking tray along with the unpeeled garlic cloves and roast for 20-30 minutes until soft

    Peel and finely slice the onion | Drain and rinse the haricot beans | Pick and finely chop the rosemary and thyme | Destem the kale and rip in to chunks| Add the remaining teaspoon of olive oil to a large saucepan and place over a low- medium heat l Add the onions and a pinch of salt and sweat for 10 minutes until translucent, stirring regularly | Add the herbs and cook for a further few minutes | Add the beans, tomato puree and vegetable stock and simmer for 10 minutes | Set aside and allow to cool slightly, place in a blender and blitz until completely smooth and creamy | Return the pureed soup to the pan and season to taste

    Add the roasted vegetables to the soup| Squeeze the roasted garlic cloves so the contents comes out, add this to the soup and place over a medium heat | bring to a boil.

    Toast the bread, once golden rub gently with the garlic clove and drizzle with 1 tsp of olive oil Serve the soup piping hot with a slice of garlic wholewheat toast