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Super Greens and Beans Soup

A hearty, nourishing vegan soup bursting with fresh vegetables and legumes, perfect for families and packed with nutrients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Plant-Based, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 350 g 1 broccoli, stems and florets, chopped The star of the show, with a rich green color and nutritional punch.
  • 1 1 large courgette, sliced into ½ moons Adds a subtle sweetness and smooth texture.
  • 1 1 green pepper, in chunks Juicy and crisp, introduces a fresh and peppery zing.
  • 1 1 leek, thickly sliced Brings a mellow depth to the flavor profile.
  • 4 4 garlic cloves, peeled Enhances the overall taste beautifully.
  • 4 sprigs 4 sprigs fresh thyme Creates a lovely herbal backdrop.
Legumes and Greens
  • 2 tins 2 tins butterbeans, drained (480g) Combines proteins and helps create a luscious soup.
  • 160 g 160g peas, thawed Adds a delightful contrast in texture.
  • 4 stems 4 stems fresh basil Lends an aromatic finish.
Liquids and Seasoning
  • 1 tin 1 tin (400ml) light or full-fat coconut milk Provides a rich texture and velvety mouthfeel.
  • 1 lemon 1 lemon, juiced (2 tbsp) Elevates the flavors and balances the richness.
  • 2 tbsp 2 tbsp nutritional yeast Adds a cheesy, nutty flavor.
  • 2 tbsp 2 tbsp tahini Enriches the soup with satisfaction.
  • 1 tbsp 1 tbsp miso paste Enhances the overall flavors.
  • 300-400 ml 300-400ml vegetable stock Achives desired consistency.
  • Salt and pepper, to taste Essential seasonings to elevate flavors.
Finishing Touches
  • 4 tbsp 4 tbsp thick coconut yoghurt Offers creaminess and tang.
  • Olive oil, chili flakes, vegan parmesan cheese For garnishing, adding richness, and a spicy kick.
  • Bread A side of crusty bread complements the soup.

Method
 

Preparation
  1. Preheat your oven to 160Fan/180ºC (320-356°F).
  2. In a large roasting tin, add the chopped broccoli, courgette slices, green pepper chunks, thickly sliced leek, peeled garlic cloves, and fresh thyme. Drizzle over 2 tablespoons of olive oil and season with salt and pepper to your taste.
Roasting
  1. Roast your vegetable medley for 30 minutes, tossing well every 10 minutes.
  2. While the veggies roast, prepare the butterbeans by draining and patting dry one tin. Spread them out on a separate roasting tray, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes.
  3. During this time, thaw the peas and drain the second tin of butterbeans.
Blending
  1. After roasting, reserve a few small broccoli florets and some peas for garnishing. In a blender, combine the roasted vegetables, peas, fresh basil, the second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso paste, and the vegetable stock. Blend until smooth.
Serving
  1. Transfer the blended soup to a saucepan and warm it back up. Ladle into bowls, garnishing with a spoonful of coconut yogurt, reserved broccoli florets, extra peas, and crispy roasted butterbeans. Drizzle with olive oil, sprinkle chili flakes, and add vegan parmesan cheese if desired.
Storing
  1. Let the soup cool and store in sealed containers in the fridge for up to 2-3 days. It also freezes beautifully for a month. Just remember to defrost before reheating.

Notes

For enhanced flavor, consider adding a splash of apple cider vinegar or soy sauce during blending. Feel free to incorporate favorite greens, or vary ingredients for seasonal options.