Super Greens and Beans Soup (Vegan High-Protein) is a nourishing dish that encapsulates comfort and health in every spoonful. This vibrant soup is not only rich in flavor but also brimming with nutrients that will fuel your day. With the delightful combination of roasted vegetables, creamy coconut milk, and protein-packed butterbeans, this vegan recipe is easy to make and wonderfully satisfying. Follow this step-by-step guide to create a warming bowl of goodness, perfect for sharing with family or enjoying solo on a cozy evening.

Ingredients

1 broccoli, stems and florets (350g), chopped: The star of our dish, broccoli adds a delightful crunch and is packed with vitamins.
1 large courgette, sliced into ½ moons: This vegetable brings a mild, slightly sweet flavor and tender texture.
1 green pepper, in chunks: Fresh and juicy, it adds a pop of color and a refreshing bite.
1 leek, thickly sliced: Offering a subtle onion flavor, leeks create a base of aromatic depth.
4 garlic cloves, peeled: The fragrant essence of garlic elevates the aromatics and flavor profile of the soup.
4 sprigs fresh thyme: Fresh thyme serves as an earthy herbal note that pairs beautifully with the other ingredients.
3 tbsp olive oil, divided: This ingredient enhances the dish’s richness and serves as a cooking medium.
2 tins butterbeans, drained (480g): Creamy and high in protein, butterbeans add substance and heartiness to the soup.
160g peas, thawed: Sweet and vibrant, peas contribute freshness and a pop of color.
4 stems fresh basil: Basil infuses the soup with aromatic sweetness and a nostalgic summer vibe.
1 tin (400ml) light or full-fat coconut milk: This ingredient rounds out the soup, bringing creaminess and subtle coconut flavor.
1 lemon, juiced (2 tbsp): The zingy acidity of fresh lemon juice brightens the entire dish.
2 tbsp nutritional yeast: This vegan staple adds a cheesy flavor while boosting the vitamin B content.
2 tbsp (30ml) tahini: Nutty and creamy, tahini enriches the texture and adds depth.
1 tbsp miso paste: This fermented ingredient packs umami flavor and supports gut health.
300-400ml vegetable stock: The base for our soup, providing liquid and additional flavor.
Salt and pepper: Essential seasonings to taste.
4 tbsp thick coconut yogurt: For a dollop of creamy goodness on top.
Olive oil, chili flakes, vegan parmesan cheese: Optional toppings that enhance the final presentation and flavor.
Bread: Perfect for dipping and making it a hearty meal.

Step-by-Step Directions

Preheat the oven to 160Fan/180ºC and prepare all of the vegetables.
In a large roasting tin, add the broccoli, courgette, pepper, leek, garlic, and thyme. Drizzle with 2 tbsp olive oil, and season generously with salt and pepper. Roast for 30 minutes while tossing every 10 minutes to prevent the broccoli florets from burning until everything is tender and slightly caramelized.
At the same time, drain and pat dry one tin of butterbeans and lay them out on a roasting tray. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until they are crispy on the outside and tender inside.
Meanwhile, thaw the peas, drain the remaining butterbeans, and prepare the vegetable stock.
To make the soup, allow the roasted vegetables to cool for about 20 minutes. Reserve small broccoli florets and a few peas for garnish. In a blender jug, combine the cooled roasted vegetables, peas, basil, the second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso, and stock. Blend until the mixture is ultra-smooth and creamy, adjusting the liquid as needed.
To serve, warm the soup again in a saucepan and ladle it into bowls. Top with coconut yogurt, reserved broccoli florets, extra peas, and the roasted butterbeans if desired. Drizzle with olive oil, sprinkle with chili flakes, and finish with grated vegan cheese for added flavor.
Enjoy your soup immediately, or allow it to cool, storing in airtight containers in the fridge for 2-3 days or the freezer for 1 month. If frozen, ensure to thaw before reheating.

Tips & Tricks

For a pop of spice, consider adding a pinch of ground cumin or chili powder to the roasted vegetables.
To enhance the creamy texture, add more coconut milk when blending, or use a little more tahini.
If you prefer a chunky soup, reserve some of the roasted vegetables before blending and stir them in after blending.

Serving Suggestions & Pairings

This Super Greens and Beans Soup can be enjoyed on its own or served with a slice of crusty artisan bread for a satisfying meal. Pair it with a fresh, crisp salad for a complete dish, perfect for lunch or dinner gatherings. It’s also a fabulous option for meal prepping for lunches throughout the week.

Nutritional Information

This soup is not only delicious but also nourishing. It contains approximately 350 calories per serving, packed with protein from the butterbeans and nutritional yeast, and vitamins from the assorted vegetables. With a balanced blend of carbohydrates and healthy fats from the coconut milk and tahini, it’s a wholesome choice for any meal.

Storing Tips & Variations

Store the soup in airtight containers in the fridge for 2-3 days, or freeze portions for up to 1 month. Just allow it to defrost fully before reheating. Variations can include swapping out different greens like spinach or kale, or even adding spices like ginger for an extra kick. For additional protein, consider adding cooked quinoa or lentils.

Conclusion

Make sure to try this Super Greens and Beans Soup soon! Its combination of flavors and textures will surely please your taste buds while nourishing your body. Whether enjoyed fresh or as leftovers, this dish becomes even tastier with time. We’d love to hear about your experience – share your thoughts and variations in the comments!

FAQs

Can I use other types of beans?
Yes, you can substitute butterbeans with chickpeas or white beans for a different texture and flavor.
Is there a nut-free version of the soup?
Absolutely! Simply omit the tahini or replace it with sunflower seed butter.
Can I make this soup in advance?
Yes, this soup stores well in the fridge and can be frozen for later use.
What should I serve with the soup?
A hearty, crusty bread or a fresh salad complements the soup perfectly.
Is this soup gluten-free?
Yes, all ingredients listed are gluten-free, making this a great option for those with gluten sensitivities.

Super Greens and Beans Soup

A nourishing vegan soup rich in flavor and nutrients, featuring roasted vegetables, creamy coconut milk, and protein-packed butterbeans.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Vegan

Calories: 350

Ingredients Method Notes

Ingredients

Vegetables

350 g 1 broccoli, stems and florets, chopped The star of our dish, packed with vitamins.
1 large courgette, sliced into ½ moons Brings a mild, slightly sweet flavor.
1 green pepper, in chunks Adds color and a refreshing bite.
1 leek, thickly sliced Offers subtle onion flavor.
4 cloves garlic, peeled Elevates the flavor profile.
4 sprigs fresh thyme Adds earthy herbal notes.
160 g peas, thawed Contributes sweetness and color.

Beans and Dairy Alternatives

2 tins butterbeans, drained (480g) High in protein, adds heartiness.
1 tin light or full-fat coconut milk (400ml) Rounds out the soup with creaminess.
4 tbsp thick coconut yogurt For garnishing.

Flavor Enhancers

2 tbsp olive oil, divided For roasting the vegetables.
2 tbsp nutritional yeast Adds a cheesy flavor.
2 tbsp tahini Adds nutty richness.
1 tbsp miso paste Packs umami flavor.
300-400 ml vegetable stock Base for the soup.
2 tbsp lemon juice Brightens the dish.

Optional Toppings

olive oil, chili flakes, vegan parmesan cheese For enhancing flavor and presentation.
Bread Perfect for dipping.

Method

Preparation

Preheat the oven to 160Fan/180ºC and prepare all of the vegetables.

Roasting Vegetables

In a large roasting tin, add the broccoli, courgette, pepper, leek, garlic, and thyme. Drizzle with 2 tbsp olive oil, and season generously with salt and pepper.
Roast for 30 minutes while tossing every 10 minutes to prevent the broccoli florets from burning until everything is tender and slightly caramelized.

Roasting Butterbeans

At the same time, drain and pat dry one tin of butterbeans and lay them out on a roasting tray. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.
Roast for 25-30 minutes until they are crispy on the outside and tender inside.

Making the Soup

Meanwhile, thaw the peas, drain the remaining butterbeans, and prepare the vegetable stock.
Allow the roasted vegetables to cool for about 20 minutes. Reserve small broccoli florets and a few peas for garnish.
In a blender, combine the cooled roasted vegetables, peas, basil, the second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso, and stock. Blend until ultra-smooth and creamy, adjusting the liquid as needed.

Serving

Warm the soup again in a saucepan and ladle it into bowls.
Top with coconut yogurt, reserved broccoli florets, extra peas, and the roasted butterbeans if desired. Drizzle with olive oil, sprinkle with chili flakes, and finish with grated vegan cheese for added flavor.

Storage

Enjoy your soup immediately, or allow it to cool, storing in airtight containers in the fridge for 2-3 days or the freezer for 1 month. If frozen, ensure to thaw before reheating.

Notes

For spice, consider adding ground cumin or chili powder. To enhance creaminess, add more coconut milk when blending or use extra tahini. For a chunky soup, reserve some roasted vegetables before blending and stir them in after blending.