High quality protein from lupin beans

Lupin soup

In the TV-program BinnensteBuiten, Alain Caron prepares a delicious soup with lupine beans.

A great combination with French bread and lupin spread.

Start up

90 min


30 min

Total time

2 hours


4 persons


  • 300 grams cooked lupin beans, unpeeled
  • 12 cherry tomatoes
  • 1/2 carrot, finely sliced
  • 1/2 stalk celery, finely sliced
  • 1/2 thin leeks, in small rings
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 Bay leaves
  • Basil
  • Parsley
  • Thyme to taste
  • Curry powder to taste
  • Salt and pepper
  • Roasted Japanese rice grains
  • Little grated lemon peel
  • 1 liter of vegetable stock
  • Olive oil


    The night before:
    Put the olive oil in a soup pot and fry the onion over low heat for about 10 minutes until it is soft.
    Add the garlic and cook it for a few minutes.
    Put the soaked lupine beans in the pan and add the stock cup by cup, while stirring.
    Put the Bay leaves in and let the beans until done in about 1.5 hours.
    Make the soup to taste with thyme, curry powder, salt and pepper.

    Before dinner:
    Fry the cherry tomatoes in some olive oil and add salt and pepper.
    Make a sauce of the fresh basil and olive oil in a blender.
    Fry the finely chopped carrot, celery and leeks in olive oil over low heat 10 minutes.
    Warm the soup and add the tomatoes, vegetables and some grated lemon zest.
    Put basil, parsley and puffed rice in the soup bowls and fill the bowls with soup.
    Add a few spoons of basil sauce.


    Instead of puffed rice, you can use puffed quinoa (organic shop)