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Super Greens and Beans Soup

A nourishing vegan soup rich in flavor and nutrients, featuring roasted vegetables, creamy coconut milk, and protein-packed butterbeans.
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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 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
  1. Preheat the oven to 160Fan/180ºC and prepare all of the vegetables.
Roasting Vegetables
  1. 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.
  2. 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
  1. 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.
  2. Roast for 25-30 minutes until they are crispy on the outside and tender inside.
Making the Soup
  1. Meanwhile, thaw the peas, drain the remaining butterbeans, and prepare the vegetable stock.
  2. Allow the roasted vegetables to cool for about 20 minutes. Reserve small broccoli florets and a few peas for garnish.
  3. 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
  1. Warm the soup again in a saucepan and ladle it into bowls.
  2. 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
  1. 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.