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Super Greens and Beans Soup

A hearty and wholesome vegan soup packed with protein, vibrant vegetables, and creamy coconut milk, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 350 g fresh broccoli, chopped Provides a delightful crunch and rich flavor.
  • 1 large courgette, sliced into half moons Adds a juicy sweetness.
  • 1 medium green pepper, chunky pieces Contributes a subtle bite.
  • 1 large leek, thickly sliced Adds aromatic depth.
  • 4 cloves garlic, peeled Infuses the dish with warmth.
  • 4 sprigs fresh thyme Enhances the herbal profile.
Beans and Peas
  • 2 cans butterbeans, drained Provides creamy texture and richness.
  • 160 g thawed peas Adds extra pop of color and sweetness.
Liquid Ingredients
  • 400 ml coconut milk Choose light or full-fat based on your preference.
  • 2 tbsp lemon juice Adds tangy brightness.
  • 2 tbsp nutritional yeast Provides an umami punch.
  • 30 ml tahini Adds creaminess and flavor complexity.
  • 1 tbsp miso paste Enhances flavor complexity.
  • 300-400 ml vegetable stock Provides necessary liquid.
Seasoning and Garnishes
  • to taste salt and pepper For seasoning.
  • thick servings coconut yogurt For serving.
  • 1 tbsp olive oil For drizzling over the soup.
  • to taste chili flakes For garnishing.
  • to taste vegan parmesan cheese For garnishing.

Method
 

Preparation and Roasting Vegetables
  1. Preheat your oven to 160°C (fan) or 180°C (conventional). Prepare all your vegetables.
  2. In a large roasting tin, combine the chopped broccoli, sliced courgette, green pepper, thickly sliced leek, peeled garlic cloves, and fresh thyme.
  3. Drizzle 2 tablespoons of olive oil over the vegetables, season generously with salt and pepper.
  4. Roast the mixture in the oven for about 30 minutes, tossing every 10 minutes to ensure even cooking.
Roasting Butterbeans
  1. Meanwhile, drain and pat dry one tin of butterbeans. Spread them out on a separate roasting tray.
  2. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes until crispy and tender.
Blending Soup
  1. Once the roasted vegetables have cooled for about 20 minutes, reserve a few small broccoli florets for garnishing.
  2. In a blender, combine the remaining roasted vegetables, thawed peas, a second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso paste, and vegetable stock.
  3. Blend until you achieve a rich, creamy consistency, adjusting thickness with more or less liquid as desired.
Serving
  1. Transfer the blended soup to a saucepan and warm it up before serving.
  2. Ladle the soup into deep bowls, add a dollop of coconut yogurt on top, and garnish with reserved broccoli florets, extra peas, and roasted beans.
  3. Finish with a drizzle of olive oil, a pinch of chili flakes, extra herbs, and grated vegan cheese.

Notes

The soup can be enjoyed immediately or stored in the refrigerator for up to 2-3 days. Freeze for up to one month and thaw before warming.