1) Heat the oil in a saucepan, place the onion, pepper and garlic into the pan and cook until softened. 2) Add the cayenne pepper and kidney beans to the pan and cook for a further 3-4 minutes. 3) Add the stock and milk to the pan and cook for 5-6 minutes. 4) Using a hand blender, blend the soup until smooth. 5) To serve, pour the soup into a bowl and garnish with the parsley.