I absolutely love this Super Greens and Beans Soup (Vegan High-Protein) Recipe because it’s like wrapping yourself in a cozy, vibrant hug of flavor and nutrition. Whenever I want a meal that feels as good as it tastes, this soup is my go-to. It’s packed with wholesome greens and hearty beans, making it super filling without feeling heavy.
What’s special about this recipe is how effortlessly it brings together roasted veggies with creamy coconut milk and rich miso, creating this velvety texture that’s just irresistible. Plus, you’ll find that it’s perfect for any time you crave something nourishing—whether it’s a chilly evening dinner or a make-ahead lunch to boost your energy.
Why You’ll Love This Recipe
- Nutrient Powerhouse: This soup combines super greens and protein-packed beans for a healthy, balanced meal.
- Creamy & Comforting: The coconut milk and tahini create a luscious texture without any dairy.
- Simple Prep & Flavor: Roasting vegetables brings out deep, natural sweetness that makes every spoonful delicious.
- Make-Ahead Friendly: You can easily store leftovers or freeze portions for busy weeks.
Ingredients You’ll Need
Each ingredient here works in harmony to build layers of flavor and creamy richness, while keeping the soup packed with protein and plant-based goodness. When shopping, look for fresh, firm vegetables and good quality beans for the best results.
- Broccoli: Including both stems and florets adds texture and maximizes nutrition.
- Courgette: Slicing it into half moons lets it roast evenly and soak up the flavors.
- Green pepper: Adds a mild sweetness and vibrant color to the soup.
- Leek: Thick slices bring a subtle oniony depth that mellows when roasted.
- Garlic cloves: Finished roasted, they infuse the soup with savory aroma without harshness.
- Fresh thyme: Its earthy notes complement the greens beautifully.
- Olive oil: Use good quality for roasting to enhance flavor and crispiness.
- Butterbeans: Divided use – roasted for crispness and blended for creaminess.
- Peas: Thawed frozen peas add a pop of sweetness and extra green goodness.
- Fresh basil: Tossed in the blender to brighten the soup with herbaceous notes.
- Coconut milk: Light or full-fat gives the soup its signature creamy texture.
- Lemon juice: Boosts the flavor with fresh acidity that balances the richness.
- Nutritional yeast: Adds savory umami and subtle cheesiness without dairy.
- Tahini: Gives body and a nutty undertone to the soup.
- Miso paste: My secret umami booster that deepens flavor layers.
- Vegetable stock: Keeps the soup light yet flavorful; adjust quantity for preferred consistency.
- Coconut yoghurt (for serving): Adds tangy creaminess and dairy-free richness.
- Chilli flakes: Offers a gentle heat that you can control to taste.
- Vegan parmesan cheese: Optional finishing touch for an extra cheesy vibe.
- Bread: A crusty side is perfect for dunking and soaking up every drop.
Variations
I love how versatile this Super Greens and Beans Soup (Vegan High-Protein) Recipe is—you can easily make it your own by swapping a few ingredients or adjusting seasonings. It’s a great base for experimenting with what you have in your pantry or revisiting with seasonal veggies.
- Swap the greens: I’ve tried kale or spinach instead of broccoli and the soup still turns out creamy and delicious.
- Add spice: If you like heat, tossing in a chopped chili with the roasted veggies gives it a nice kick.
- Use different beans: Cannellini or chickpeas work great if you don’t have butterbeans handy.
- Make it chunkier: Keep some roasted vegetables unblended for added texture and a rustic feel.
How to Make Super Greens and Beans Soup (Vegan High-Protein) Recipe
Step 1: Roast Your Veggies to Golden Perfection
Preheat your oven to 160°C fan (180°C conventional). Toss the chopped broccoli, courgette, green pepper, leek, garlic cloves, and thyme sprigs with 2 tablespoons of olive oil, salt, and pepper in a large roasting tin. Roast for 30 minutes, making sure to toss everything every 10 minutes so the broccoli florets don’t burn—this slow roasting brings out a beautiful sweetness that forms the soup’s flavor base.
Step 2: Crisp Those Beans
While the vegetables are roasting, drain and pat dry one tin of butterbeans and spread them on a separate roasting tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes until they’re crispy on the outside and tender inside – this adds a wonderful textural contrast for serving.
Step 3: Blend the Soup to Creamy Goodness
Once your roasted vegetables have cooled for about 20 minutes, pull out a few broccoli florets and peas to reserve for garnish. In a blender, combine the rest of the roasted veggies with thawed 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 – feel free to adjust the stock amount to reach your preferred soup consistency.
Step 4: Warm it Up and Serve
Pour your blended soup into a saucepan and warm it over low heat, stirring gently. Ladle into bowls and top with a dollop of thick coconut yoghurt, reserved broccoli florets and peas, and plenty of those crispy roasted beans. Finish with a drizzle of olive oil, sprinkle some chilli flakes, fresh herbs, and vegan parmesan if you love that cheesy touch. Grab your favorite crusty bread and enjoy!
Pro Tips for Making Super Greens and Beans Soup (Vegan High-Protein) Recipe
- Even Roasting: Toss your veggies often during roasting to avoid burning and to get that perfect tender crispness every time.
- Bean Texture: Roasting one tin of beans separately adds crunch and contrast to the smooth blended soup, which I’ve found makes a HUGE difference.
- Adjusting Thickness: Start blending with less stock and add more gradually to control the soup’s vibe—thicker for a stew feel, thinner for sipping.
- Freshness Boost: Adding lemon juice right before blending lifts all the flavors and prevents the soup from tasting flat.
How to Serve Super Greens and Beans Soup (Vegan High-Protein) Recipe
Garnishes
I personally love spooning thick coconut yoghurt on top — it adds a cooling creaminess that balances the savory notes. Adding a sprinkling of chilli flakes gives a nice gentle heat, and topping with fresh herbs like basil or parsley brightens each bite. If you’re into that “cheesy” punch, I highly recommend some vegan parmesan; it makes the soup feel extra special.
Side Dishes
Nothing beats dipping a piece of crusty rustic bread or a garlic baguette into this soup. Sometimes, I serve it with a light salad on the side—like a simple cucumber and tomato mix with lemon dressing—to keep the meal fresh and balanced.
Creative Ways to Present
For a cozy dinner party, I like to serve the soup in rustic ceramic bowls with a drizzle of olive oil artfully swirled on top and a small heap of the roasted beans beside it. Garnishing with edible flowers or microgreens adds a beautiful pop of color that always impresses guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store the soup in airtight containers in the fridge where it keeps beautifully for 2-3 days. I make sure to keep the crispy roasted beans separate until just before serving to maintain their crunch.
Freezing
This Super Greens and Beans Soup (Vegan High-Protein) Recipe freezes wonderfully — I portion it into freezer-safe containers and it stays fresh for up to a month. Just remember to freeze the roasted beans separately or add fresh ones when you reheat.
Reheating
I gently reheat the soup over medium-low heat on the stovetop, stirring occasionally to prevent sticking. If it’s too thick after refrigeration, I add a splash of vegetable stock or water to loosen it up and keep that creamy consistency.
FAQs
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Can I use frozen vegetables for this soup?
Absolutely! Frozen broccoli, courgette, and peas work well—just thaw them and pat dry if they seem too watery before roasting to avoid sogginess. The flavors may be slightly different, but the soup will still be tasty and nutritious.
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What if I don’t have miso paste?
You can substitute miso with a splash of soy sauce or tamari for umami depth, or skip it entirely, but the soup’s flavor won’t be quite as rich. I recommend picking up miso paste when you can – it really elevates plant-based dishes.
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Is this soup gluten-free?
Yes! All the ingredients here are naturally gluten-free, but be sure to check your vegetable stock and vegan parmesan labels if you’re avoiding gluten completely.
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How can I make this soup spicier?
Add more chilli flakes while serving or toss in fresh chopped chili peppers during the roasting step. You can also mix in a pinch of cayenne pepper to the soup before blending for a spicy kick.
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Can I make this soup in a slow cooker?
You can roast the veggies separately for best flavor, then combine all ingredients in the slow cooker to heat and blend. Slow cooking might soften veggies too much, so roasting first really helps preserve texture and flavor.
Final Thoughts
From the moment I first tried this Super Greens and Beans Soup (Vegan High-Protein) Recipe, it quickly became one of my kitchen favorites. It’s satisfying, comforting, and packed with so much goodness that I feel great sharing it with friends and family. If you want an easy, nourish-your-soul recipe that’s delicious and wholesome, give this one a try—you won’t regret it!
Print
Super Greens and Beans Soup (Vegan High-Protein) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-5 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
- Diet: Vegan
Description
A wholesome and nourishing vegan soup combining roasted vegetables, high-protein butterbeans, and nutrient-rich greens in a creamy coconut milk base. Perfect for a comforting meal, packed with flavor and vibrant textures, this Super Greens and Beans Soup offers a smooth, satisfying experience with a boost of plant-based protein.
Ingredients
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, optional
- Vegan parmesan cheese, grated, optional
- Bread, to accompany
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 160ºC Fan/180ºC conventional. Chop all the vegetables as directed, ensuring they are ready for roasting.
- Roast Vegetables: Place broccoli, courgette, green pepper, leek, garlic cloves, and thyme sprigs into a large roasting tin. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 30 minutes. Toss every 10 minutes gently to prevent the broccoli florets from burning and ensure even cooking until all vegetables are tender.
- Roast Butterbeans: While the vegetables roast, drain and pat dry one tin of butterbeans. Spread them out on a separate roasting tray, drizzle 1 tablespoon olive oil over, season with salt and pepper, and roast for 25-30 minutes until crispy and tender.
- Prepare Peas and Stock: Thaw the peas and prepare the vegetable stock for the soup.
- Cool Roasted Vegetables: Once roasting is complete, allow the vegetables to cool for 20 minutes. Reserve a few small broccoli florets and some peas to garnish the soup later.
- Blend the Soup: In a blender jug, combine the cooled roasted vegetables (excluding reserved florets), the peas, remaining drained tin of butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso paste, and vegetable stock. Blend until completely smooth and creamy, adjusting liquid quantity for your preferred consistency.
- Heat and Serve: Warm the blended soup in a saucepan over medium heat. Serve in bowls topped with a dollop of thick coconut yoghurt, reserved broccoli florets, extra peas, and roasted butterbeans. Garnish with a drizzle of olive oil, chilli flakes, fresh herbs, and grated vegan parmesan if desired. Serve with bread on the side.
- Storage: Enjoy the soup immediately or cool completely and refrigerate in sealed containers for 2-3 days. The soup can also be frozen for up to 1 month; defrost before reheating.
Notes
- You can use either light or full-fat coconut milk depending on your preference for creaminess.
- Ensure to toss the vegetables during roasting frequently to prevent burning and to achieve even roasting.
- Adjust the thickness of the soup by adding more or less vegetable stock to suit your consistency preference.
- For extra flavor, add fresh herbs or a sprinkle of chilli flakes when serving.
- This soup stores well in the fridge and freezer, making it great for meal prep.
- Use thick coconut yoghurt as a dairy-free creamy topping; regular yoghurt can be substituted if not vegan.
Nutrition
- Serving Size: 1 bowl (approximately 300 ml)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
