Super Greens and Beans Soup (Vegan High-Protein) Recipe

I absolutely love this Super Greens and Beans Soup (Vegan High-Protein) Recipe because it’s the perfect way to enjoy a comforting, nourishing meal that’s packed with vibrant veggies and plant-based protein. When I first tried this soup, I was amazed by how creamy and satisfying it was, all while remaining completely vegan and wholesome. It’s a go-to when I want something hearty yet light enough to make for lunch or dinner any day of the week.

You’ll find that this soup works especially well if you want to sneak in a rainbow of greens and legumes without a fuss. Not only is it filling thanks to the beans and tahini, but it also has this lovely roasted depth from the vegetables that brings out such a delicious flavor. Trust me, once you make this Super Greens and Beans Soup (Vegan High-Protein) Recipe, it’ll become one of your favorite easy meals to whip up.

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Ingredients You’ll Need

The ingredients here blend beautifully to create a hearty yet light soup that bursts with freshness and protein. I recommend picking the freshest greens you can find, and if you’re new to tahini or miso paste, don’t be intimidated—they elevate the flavors wonderfully without being overpowering.

• Broccoli: Use both stems and florets for texture variety and a nice earthy note.
• Courgette (Zucchini): Adds gentle sweetness and soaks up flavors beautifully when roasted.
• Green Pepper: Provides a subtle crunch and freshness.
• Leek: Brings a mild onion flavor that deepens the soup’s complexity.
• Garlic: Roasted garlic gives a mellow, sweet garlic flavor instead of a sharp bite.
• Fresh Thyme: Perfect for aromatic warmth and herbal depth.
• Olive Oil: For roasting and adding richness.
• Butterbeans (Cannellini Beans): The star plant-based protein that also thickens the soup.
• Peas: Adds natural sweetness and vibrant color.
• Fresh Basil: Brightens up the flavors with a fresh, peppery note.
• Coconut Milk: Gives the soup its creamy, silky texture without dairy.
• Lemon Juice: Balances richness with a zesty lift.
• Nutritional Yeast: Adds a cheesy, nutty flavor that’s vegan-friendly.
• Tahini: Contributes subtle nuttiness and creaminess, elevating the soup texture.
• Miso Paste: Brings that umami magic for a deep, savory hit.
• Vegetable Stock: The base that ties everything together.
• Salt and Pepper: Simple seasoning to perfect the taste.
• Coconut Yogurt (for serving): Adds cool creaminess on top.
• Chilli Flakes, Olive Oil, Vegan Parmesan Cheese (optional garnishes): For extra flavor and a touch of indulgence.
• Bread: Perfect for dunking, if you want to serve this as a meal.

Variations

I love making this Super Greens and Beans Soup (Vegan High-Protein) Recipe my own by swapping out veggies depending on the season or what’s lingering in my fridge. Feel free to experiment with different beans or add some spice if you like a little kick!

• Adding Spinach or Kale: I sometimes toss in a handful of fresh kale or spinach just before blending for even more greens.
• Spicy Kick: A pinch of smoked paprika or a dash of cayenne pepper transforms this into a warming, spicy sensation.
• Different Beans: You can swap butterbeans for chickpeas or cannellini beans if you prefer.
• Make it Chunky: Keep some roasted veggies whole instead of blending everything for a chunkier texture that my family adores.

How to Make Super Greens and Beans Soup (Vegan High-Protein) Recipe

Step 1: Roast the Vegetables Just Right

Preheat your oven to 160°C fan/180°C conventional, because roasting these veggies slowly is key to unlocking their sweetness. Toss the broccoli, courgette, green pepper, leek, garlic, and fresh thyme in olive oil, seasoning with salt and pepper. Pop them in a large roasting tray, then roast for about 30 minutes, giving them a good toss every 10 minutes—this keeps the broccoli florets from burning and ensures even cooking. I learned that patience here really pays off with flavor!

Step 2: Crispy Roasted Beans for Texture

While the veggies roast, grab one tin of butterbeans, drain, and pat them dry — this is crucial so they roast up nicely without steaming. Spread them out on a separate tray, drizzle with olive oil, sprinkle salt and pepper, and roast for 25-30 minutes until crispy and tender. Trust me, these roasted beans add such a fantastic texture contrast when served on top or stirred in later.

Step 3: Blend Your Beautiful Soup

Once your veggies are tender and roasted to perfection, let them cool for about 20 minutes. Before blending, save a few small broccoli florets and peas for garnishing—that little pop of color on the finished soup makes it look as good as it tastes. Then, into your blender go the roasted veggies (minus your reserved bits), peas, fresh basil, the second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso paste, and vegetable stock. Blend everything until it’s silky smooth and creamy, adding more stock or water if you want a thinner consistency.

Step 4: Warm and Serve with Flair

Pour your blended soup into a saucepan and warm it gently—avoid boiling to keep flavors fresh. Ladle it into bowls, then top each serving with a dollop of thick coconut yogurt, reserved broccoli florets, peas, and a handful of those crispy roasted butterbeans. Don’t forget the finishing touches—a drizzle of olive oil, chilli flakes if you like heat, fresh herbs, and some vegan parmesan cheese if you’re feeling indulgent. Serve this with warm crusty bread for dipping, and you’re set for a cozy and nourishing meal.

How to Serve Super Greens and Beans Soup (Vegan High-Protein) Recipe

Garnishes

I love topping this soup with thick coconut yogurt for a gentle tang and cooling effect. The roasted butterbeans add a wonderful crunch, while a drizzle of olive oil enhances the richness. Sprinkle chilli flakes or vegan parmesan if you want a flavor boost, and fresh basil or thyme leaves for an herbal pop.

Side Dishes

My favorite pairing is a warm, crusty sourdough or a rustic baguette—perfect for dipping and soaking up every last drop. Sometimes I also serve it alongside a simple green salad for an extra veggie boost, or toasted seed crackers if you want something gluten-free.

Creative Ways to Present

For dinner parties, I like to serve this soup in mini mugs as an elegant starter. Another fun idea is to layer it with roasted vegetables and herbs in clear bowls for a vibrant, colorful presentation that wows guests. Adding a swirl of coconut yogurt on top always makes it look Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers. It keeps beautifully in the fridge for up to 3 days, which makes it ideal for meal prep or quick lunches throughout the week. I find the flavors actually deepen after a day or two!

Freezing

This soup freezes wonderfully. Just pour it into freezer-safe containers, leaving some space for expansion. It lasts up to a month in the freezer, so it’s perfect to make ahead and stash for busy days. When you thaw it, give it a good stir before reheating.

Reheating

To bring leftovers back to life, reheat gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of vegetable stock or water to loosen. I avoid microwaving this soup because slow reheating preserves that creamy texture better.

FAQs

Final Thoughts

I truly enjoy making this Super Greens and Beans Soup (Vegan High-Protein) Recipe whenever I want a meal that’s hearty, healthy, and so deliciously satisfying. It’s become a staple in my kitchen, especially on chilly evenings or when I need a quick lunch that fuels me for hours. I hope you’ll love it as much as I do, and don’t hesitate to tweak it to fit your tastes—this soup is all about making wholesome eating easy and enjoyable!

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