Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 6

Prep time: 10 mins

Cooking time: 30 mins


  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 1 tbsp garlic, minced
  • 1 red chilli, chopped
  • 1 1/2 tsp pink rock salt
  • 1/2 tsp black pepper
  • 4 medium carrots, roughly sliced
  • 2 medium zucchini, roughly chopped
  • 500g button mushrooms, chopped
  • 500g mushroom medley mix, chopped
  • 1 x 420g can Four bean mix
  • 1 Lt. Vegetable stock
  • Chopped fresh coriander for garnish
  • Chopped spring onion for garnish
  • Natural coconut milk yoghurt, optional


  • Heat oil to medium high, in a large deep saucepan.
  • Add onions, garlic, chilli, salt, pepper, carrots, and zucchini and stir until browning.
  • Add mushrooms and cook until liquid is reduced, about 5 minutes.
  • Add bean mix and vegetable stock, and simmer for 20 minutes.
  • Remove from heat and blend with stick blender.
  • Serve hot, sprinkled with coriander and spring onions, and a dollop of yoghurt.

NOTE:  Any canned beans will work with this recipe.



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