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
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, 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
