Sweet Potato, Sweetcorn and Borlotti Bean Soup

This is a chunky soup with a subtle barbeque flavour, which makes great use of those cans of sweetcorn and borlotti beans you’ve had lying around for a while and weren’t quite sure what to do with. I’ve used gram flour to thicken it, which keeps the recipe gluten-free, but you can substitute this for any flour you have lying around. If you want to use fresh or frozen sweetcorn instead of canned, then that’s fine too. You can get BBQ seasoning from the spice section of any supermarket.

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

You can make this soup a day or two before you want to eat it, or you can even divide it into individual portions and freeze it for another time. The recipe serves 4-6 people, but even if you’re cooking for one, I would still make the full batch and freeze it. 


Sweet Potato, Sweetcorn and Borlotti Bean Soup

Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine British
Servings 4



  • 3 tbsp olive oil
  • 2 medium red onions thinly sliced
  • 2 medium sweet potatoes peeled and cut into small dices
  • 3 cloves garlic chopped (you can also use 2 tsp pre-chopped from a jar)
  • 2 heaped tbsp gram chickpea flour
  • 1.5 litres strong hot vegetable stock (make sure it’s vegan)
  • 1 can chopped tomatoes
  • 1 400 g can borlotti beans still in water
  • 1 340 g can sweetcorn still in water (you can use 240g frozen or fresh)
  • 100 g half a tube tomato puree
  • 3 tsp BBQ seasoning
  • 3 tsp dried oregano
  • 1 tbsp wholegrain mustard
  • 50 g BBQ sauce smoky is good
  • 2 tbsp vegan Worcester sauce


  • Heat the olive oil in a large saucepan. Add the sliced onions and gently cook for about 4 minutes, until they start to soften. Now add diced sweet potato and cook for another 6 minutes or so, stirring often. Throw in the chopped garlic and give it another minute, then stir in the gram flour (or whatever flour you’re using), until it is fully incorporated.
  • Once the flour is combined, start adding the veg stock a little at a time. Stir constantly when pouring to prevent lumps forming in the flour. Make sure the flour and stock mixture is smooth before adding more liquid. Once you get past about ½ a litre and you have a smooth mix, you can start pouring more quickly.
  • Bring the stock to the boil and then add the rest of the ingredients. Bring back up to temperature and simmer gently, stirring frequently, for about 40 minutes, until you have a thick and rich soup. At this point you can either leave it all chunky, or blend some of it. What I did was put an emersion blender in the soup for a few seconds so just blend part of it. If you have a jug blender, you can take out about one third of the soup, blend that and then pour it back in the pan.
  • Either serve straight away with a dash of cream and some chopped coriander, or chill or freeze for later as described in the introduction.
Keyword borlotti beans, gluten free, soup, sweet potato, vegan

Check out my latest recipes

Vegan Enchiladas

To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

Spanish Lentils with Vegan Chorizo and Black Pudding

I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

Vegan Fudge Cookies

We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…

Potato, Courgette and Leek Gratin

With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…

Aubergine Parmigiana

The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Please follow and like us:
Tweet 20

One thought on “Sweet Potato, Sweetcorn and Borlotti Bean Soup

Leave a Reply