Description
This vibrant Super Greens and Beans Soup is a creamy, vegan high-protein meal packed with roasted vegetables, butterbeans, and nutrient-rich ingredients like tahini, miso, and nutritional yeast. Smooth, comforting, and deliciously wholesome, it offers a rich source of plant-based protein and fiber, making it perfect for a nourishing lunch or dinner.
Ingredients
Scale
For the Roasted Vegetables:
- 1 broccoli (stems and florets, 350g), chopped
- 1 large courgette, sliced into ½ moons
- 1 green pepper, in chunks
- 1 leek, thickly sliced
- 4 garlic cloves, peeled
- 4 sprigs fresh thyme
- 3 tbsp olive oil, divided
- 2 tins butterbeans, drained (480g total)
For the Soup:
- 160g peas, thawed
- 4 stems fresh basil
- 1 tin (400ml) light or full-fat coconut milk
- 1 lemon, juiced (2 tbsp)
- 2 tbsp nutritional yeast
- 2 tbsp (30ml) tahini
- 1 tbsp miso paste
- 300-400ml vegetable stock
- Salt and pepper, to taste
To Serve:
- 4 tbsp thick coconut yoghurt
- Olive oil, for drizzling
- Chilli flakes, to taste
- Vegan parmesan cheese, grated (optional)
- Bread, to serve
Instructions
- Preheat the Oven: Set your oven to 160°C fan (180°C conventional) and prepare all vegetables by chopping and slicing as instructed.
- Roast the Vegetables: In a large roasting tin, combine chopped broccoli, courgette slices, green pepper chunks, sliced leek, peeled garlic cloves, and thyme sprigs. Drizzle 2 tablespoons of olive oil over the vegetables and season with salt and pepper. Roast for 30 minutes, tossing every 10 minutes to ensure even cooking and prevent the broccoli from burning until vegetables are tender.
- Roast the Butterbeans: While the vegetables are roasting, drain and pat dry one tin of butterbeans and spread out on a separate roasting tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes until crispy and tender.
- Prepare the Remaining Ingredients: Thaw the peas, drain the second tin of butterbeans for the soup, and prepare your vegetable stock.
- Blend the Soup: Allow the roasted vegetables to cool for 20 minutes. Reserve a few small broccoli florets and some peas for garnish. In a blender, combine the remaining roasted vegetables, peas, fresh basil stems, the second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso paste, and vegetable stock. Blend until smooth and creamy, adjusting the liquid quantity to your desired consistency.
- Warm and Serve: Gently warm the soup on the stovetop in a saucepan. Ladle into bowls and top with coconut yoghurt, reserved broccoli florets, peas, and roasted crispy butterbeans. Finish with a drizzle of olive oil, a sprinkle of chilli flakes, fresh herbs, and optional grated vegan parmesan cheese. Serve with bread on the side.
- Storage: Enjoy immediately or allow the soup to cool and refrigerate in sealed containers for 2-3 days. It can also be frozen for up to 1 month. Defrost completely before reheating.
Notes
- Use light or full-fat coconut milk based on your preference for creaminess.
- To keep the broccoli florets from burning, toss the roasting vegetables regularly.
- Roasting the butterbeans separately ensures they turn crispy and add a nice texture contrast to the soup.
- Adjust the thickness of your soup by adding more or less vegetable stock or water when blending.
- This soup freezes well – freeze in portions for easy future meals.
- Serve with crusty bread for a complete meal.
- Vegan parmesan cheese is optional but adds a great flavor kick if desired.
Nutrition
- Serving Size: 1 bowl (approx. 300ml)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
