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In the words of Ned Stark, winter is coming.

Never mind the White Walkers, we’ve got man flu and tube delays to worry about. Fear not, though, because there’s little in life that a hearty, warming soup won’t cure. This one’s rich and full of Mexican flavours with just a hint of spice (naturally). Plus, the protein-packed beans will give you that much-needed energy boost during the cold snap. Bring it, winter.

This is a wonderful vegan winter soup, a tasty and very healthy veggie lunch recipe.




  • 1 tbsp olive oil
  • 1 large red onion
  • 1 large carrot
  • 1 stick celery
  • 20g coriander
  • 2 cloves garlic
  • 1 small chilli (we used jalapeño)
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 large red pepper
  • 4 tomatoes
  • 1 400g can black beans
  • 1 400g can chopped tomatoes
  • 1 200g can sweet corn
  • 200g vegetable stock
  • 1 lime
  • Salt and pepper to taste

To Serve

  • Guacamole
  • Sourdough bread


  • Large stockpot
  • Microplane


  1. 1.

    First, prepare the vegetables. Peel, halve and finely dice the onion. Trim, peel and finely dice the carrots. Trim and finely dice the celery. Pick the coriander leaves and finely dice the stalks. Peel and grate the garlic. Trim, halve, deseed and dice the chilli. Trim, halve, deseed and cut the pepper into 1cm chunks. Cut the tomatoes into 1cm chunks. Prepare the stock.

  2. 2.

    Time to get cooking! Warm the olive oil in a saucepan over a medium heat. Add the onions, carrot, celery and a pinch of salt to the pan and stir for 7-8 minutes. Add the coriander stalks, garlic and chilli to the pan and stir for 2-3 minutes. Add the spices and stir for 1 minute. Add the peppers and tomatoes and stir for 4-5 minutes. Add the beans (including the liquid in the can) and the chopped tomatoes to the pan, stir and simmer for 4-5 minutes. Add the stock to the pan, fold it into the soup and leave to simmer and thicken for 10-12 minutes, stirring occasionally. Add the sweetcorn to the pan and stir into the soup. Squeeze the lime juice into the pan, add ¾ of the coriander leaves and stir in. Taste the soup and season to perfection with salt and pepper.

  3. 3.

    Time to serve! Spoon the soup into bowls, top with a good dollop of guacamole and serve immediately with fresh sourdough bread.