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This Green Bean Veggie Soup takes plant-based meals to a whole new level by mixing oven-roasted veggies, filling beans, and smooth coconut components for a dish that's both super nutritious and incredibly tasty. It shows how eating healthy can actually feel like comfort food.
While working on this dish, I found out that putting the veggies in the oven first makes everything taste much better and gives the soup a nicer feel than just cooking them in the liquid.
Key Ingredients
- Fresh Broccoli: Make the most of the whole veggie with no waste
- Courgette: Brings natural sweetness after roasting
- Green Pepper: Adds a light zing
- Leeks: Milder and sweeter than regular onions
- Butterbeans: Used for blending and as a crunchy topping
- Coconut Milk: Gives a velvety smoothness
- Miso Paste: Brings essential savory depth
- Fresh Herbs: Boost the overall taste
- Nutritional Yeast: Delivers cheesy undertones
Step-by-Step Guide
- Vegetable Preparation (10 minutes):
- Chop broccoli into similar-sized florets. Cut courgette into equal chunks. Wash and slice leeks thoroughly. Get pepper and garlic ready. Mix with olive oil and herbs.
- Roasting Process (25-30 minutes):
- Warm oven to 375°F (190°C). Lay veggies on a big baking tray. Keep them from touching. Turn the pan around midway. Look for golden edges. Keep some tiny florets for the top.
- Bean Preparation (20 minutes):
- Empty and wash butterbeans well. Split beans into two groups. Mix one batch with olive oil and spices. Put on another baking tray. Roast until crunchy. Keep second batch for the soup base.
- Soup Assembly (10 minutes):
- Put roasted veggies in blender. Add soft beans and peas. Pour coconut milk and stock over them. Drop in seasonings and miso. Mix until totally smooth. Try it and tweak as needed.
- Final Touches:
- Warm soup slowly in a pot. Add extra stock if it's too thick. Try and adjust flavors. Get garnishes ready. Heat up bowls before serving.
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My biggest discovery was splitting the beans between the soup and topping, which creates both a smooth base and something nice to bite into.
Expert Cooking Advice
- Spread veggies out flat for better browning
- Let coconut milk sit out before using for easier mixing
- Keep veggie trimmings to make stock later
Fixing Common Problems
- If Too Thick: Pour in warm stock bit by bit
- If Too Thin: Mix in extra butterbeans
- If Grainy: Run blender longer at high power
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Prep Ahead Plan
- Cook veggies the day before
- Keep ingredients apart
- Make crunchy beans right before eating
Keeping It Fresh
- Put in sealed containers
- Keep in fridge up to 3 days
- Freeze without toppings
Changing With Seasons
- Summer: Throw in roasted asparagus
- Fall: Mix in roasted Brussels sprouts
- Winter: Try adding roasted cauliflower
This Green Bean Veggie Soup shows what modern plant-based cooking is all about - good for you, satisfying, and packed with flavor. It proves you don't need to give up taste or texture to eat healthy. Whether you're having it for a simple lunch or hearty dinner, it reminds us that plant-based meals can be both nourishing and fun.
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Frequently Asked Questions
- → Is this soup freezer-friendly?
- Yes, freeze it for up to a month. Thaw completely before warming up.
- → What’s the point of roasting veggies?
- It enhances their natural sweetness and gives them a deeper flavor.
- → How is it high in protein?
- Ingredients like butter beans, tahini, and nutritional yeast add plant-based protein.
- → What does miso do here?
- It amps up the umami flavor and provides probiotics for the gut.
- → Can I swap out the veggies?
- Sure, just pick other green veggies with similar cooking times.