Heat the oil in a saucepan, place the onion, pepper and garlic into the pan and cook until softened.
Add the cayenne pepper, chilli powder and kidney beans to the pan and cook for a further 3-4 minutes.
Add the stock and milk to the pan and cook for 5-6 minutes.
Using a hand blender, blend the soup until smooth.
To serve, pour the soup into a bowl and garnish with the parsley.
