Armed with this recipe from our favourite book, 30 Minute Vegetarian by Ylva Bergqvist, gone now are the days of heatin' an eatin' a tin of Rosella.


We love that, in addition to vegetable stock and salt, it's flavoured with *drum roll*... white miso paste. Miso adds an incredible depth of delicious umami flavour and we highly recommend adding it to your kitchen flavour tool kit (if it's not in there already!).

An Artichoke & cannellini bean spread compliments this soup perfectly whilst adding more to make the meal complete. And if that's not your jam, you can always whip up some simple cheese toasties instead, or serve the soup alongside a hearty salad.
Get creative and make it your own!

Start with the Artichoke & Cannellini Bean Spread (optional of course, but recommended)
You'll need:
  • 400gr tin cannellini beans
  • 250gr artichokes in oil
  • 2 Tbsps. oil from the artichoke jar
  • 1-2 garlic cloves, finely chopped
  • 3 Tbsps. Nutritional Yeast
  • zest of 1 lemon
  • salt & pepper

How to make it:

  1. Drain the cannellini beans, and rinse.
  2. Remove the artichokes from the oil.
  3. Put all of the ingredients into a food processor or blender and blend into a mash (tip: a Nutribullet is very handy for this).
  4. For a thinner consistency add more oil from the artichoke jar. Season to taste with salt and pepper.
  5. Set aside until the soup is ready.
  6. To eat, spread liberally on hot buttered toast and serve with Tomato Soup.

For the Tomato Soup you'll need:

  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon chilli flakes (optional, we omit)
  • 2 x 400gr tins plum tomatoes
  • 1 Tbsp vegetable stock
  • 1 tsp dried oregano
  • 400ml water
  • 100 ml cream
  • 2 Tbsp white miso paste

To make the Tomato Soup:

  1. Sauté onion in olive oil on a medium-low heat until soft. Add garlic and chilli flakes (if using).
  2. Mix in tomatoes, stock, oregano, and water. Cover with a lid and leave to simmer for approx. 15 minutes.
  3. Add cream and blend soup until smooth.
  4. Bring to the boil again, stir in the miso, and season with salt and pepper.
  5. Serve and enjoy while hot!

Did you make this? Tell us what you think or tag us in your Instagram Posts @the.butterpeople


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