Super Greens and Beans Soup
A delightful and nutritious vegan soup packed with vibrant vegetables, creamy coconut milk, and hearty beans.
Ingredients
Vegetables
- 350 g Broccoli, chopped into florets and stems Provides a crunchy texture and rich, earthy flavor.
- 1 large Courgette, sliced into ½ moons Contributes a soft and slightly sweet taste.
- 1 Green Pepper, cut into chunks Adds a refreshing crunch.
- 1 Leek, thickly sliced Offers gentle, savory flavor.
- 4 cloves Garlic, peeled Adds aromatic goodness.
- 4 sprigs Fresh Thyme Provides herbaceous notes.
Beans and Legumes
- 2 tins (480g) Butterbeans, drained Offers creamy texture and high protein.
- 160 g Peas, thawed Adds sweetness and color.
Liquids and Seasoning
- 1 tin (400ml) Coconut Milk Provides creaminess and tropical flavor.
- 2 tablespoons Lemon Juice Brightens the dish.
- 2 tablespoons Nutritional Yeast Provides cheesy flavor without dairy.
- 2 tablespoons Tahini Adds nutty depth.
- 1 tablespoon Miso Paste Provides umami flavor.
- 300-400 ml Vegetable Stock Forms the base of the soup.
- Salt and Pepper For seasoning to taste.
Toppings
- 4 tablespoons Coconut Yoghurt For serving.
- Additional Toppings: Olive oil, chili flakes, vegan parmesan cheese For extra flavor.
Sides
- Bread Crusty bread for dipping.
Instructions
Preparation
- Preheat your oven to 160ºC Fan/180ºC.
- Prepare all the vegetables by chopping and slicing them as indicated in the ingredients list.
Roasting Vegetables
- In a large roasting tin, add the broccoli, courgette, green pepper, leek, garlic, and thyme. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, tossing every 10 minutes.
- Meanwhile, drain and pat dry one tin of butterbeans, then lay them out on a roasting tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes until they are crispy and tender.
Blending and Serving
- As the vegetables are roasting, thaw the peas, drain the second tin of butterbeans, and prepare your vegetable stock.
- Once the roasted vegetables have cooled for about 20 minutes, reserve a few small broccoli florets and peas for garnishing. Pour the remaining roasted veggies into a blender with the peas, basil, the second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso, and prepared stock. Blend until smooth and creamy, adjusting the liquid as needed.
- Pour the blended soup into a saucepan and warm it over low heat until hot. Serve into bowls and top with a spoonful of coconut yogurt, reserved broccoli florets, peas, and roasted beans. Drizzle with olive oil, sprinkle chili flakes, and vegan cheese as desired.
Notes
For extra flavor, sauté the garlic and leeks in olive oil before adding the other ingredients. If you prefer creamier soup, blend in more coconut milk. For a chunkier soup, leave some beans and veggies unblended.