White Bean Soup with Crème Fraîche, Miso and Aleppo Pepper

Recipe and words by Klara Moderski

Perfect for rainy days using store cupboard ingredients and you can sub the ingredients to what you have in your fridge. To keep it vegan simply skip the parmesan and swap the crème fraîche to a plant based version. 

Serves at least 4


1 carrot

2 celery sticks 

1 wedge of cabbage 

1 white onion 

3 spring onions

3 garlic cloves

2 tomatoes 

1 jar of white beans 

100ml crème fraîche

1 heaped tbsp of white miso 

2 heaped tbsp of tomato paste

1 tbsp oregano 

½ tbsp dried thyme

2 tsp Aleppo pepper

½ tsp cayenne pepper

1 parmesan rind and extra for topping

1 tbsp dried mushroom powder 

1 lemon 

Fresh herbs like basil or parsley (keep the stalks)

Salt and pepper to taste

Olive oil


Start by chopping all vegetables, if you are feeling lazy you can grate them in a blender or by hand. Chop the herb stalks if using. Fry the onion, carrot and celery in 2 tbsp olive oil for five minutes before adding all the other vegetables except the fresh tomatoes and tomato paste to the pan. Let the tomato paste get a little toasted before adding the spices and mix well. Now add fresh tomatoes, parmesan rind (if using), miso paste, beans and the bean liquid and fill up the jar twice with water. Let it cook on high for 15-20 min before adding the crème fraîche and cook for another 10 minutes. Season with lemon juice, salt and pepper.  The soup is even nicer if you let it rest before serving or the day after. To serve, top with a herb of your choice and grated parmesan.

For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!

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