Start by prepping the veggies, so it's all ready to go. Dice the onion, celery, carrot, red pepper and garlic then peel and cube the potatoes. Boil the kettle to make up the veg stock.

Heat the oil in a deep saucepan and when hot add the onions, celery, carrot and red pepper and stir fry for a few minutes until they begin to soften. Next add in the garlic and stir for 2 more minutes. Then, add in the potatoes, with a pinch of salt and pour over the veggie stock. Bring the pan to the boil then turn down to a simmer for about 20 minutes until the potatoes are cooked through and soft in the middle.

Now it's time to blitz! Take the pan off heat and carefully blend with a hand blender until smooth. If using a standing blender, you might want to do it in batches and if so, add the remaining ingredients in before blending - except the beans if you want them whole.

Pop the pan back on a simmering heat and add in the harissa, nutritional yeast, tahini, soy sauce and a good pinch of salt and pepper. Drain and rinse the beans and add them to the pan to heat through. Give it a good stir, then check the seasoning, you may want to add a little more salt/pepper or harissa to your taste. You could give it another quick blend if you want the beans to be whizzed up. If not, just give it a good stir then use a ladle to divide the soup into the bowls. Finish off with a dash of coconut yoghurt and some fresh basil leaves. Serve with a hunk of bread and vegan butter.