Greens and Beans Soup (Print Version)
# Ingredients:
→ Veggies for Roasting
01 -
4 sprigs of thyme, fresh and fragrant
02 -
1 big courgette, cut into chunky half-moons
03 -
350g broccoli (stalks and tops), roughly chopped
04 -
1 leek, cut into thick rounds
05 -
1 green pepper, diced into big pieces
06 -
4 garlic cloves, left whole and peeled
07 -
3 tbsp olive oil, split into portions
08 -
2 cans butterbeans (480g total), drained well
→ Soup Components
09 -
160g of thawed green peas
10 -
400ml tin of coconut milk (light or creamy)
11 -
2 tbsp of lemon juice, freshly squeezed
12 -
2 tbsp nutritional yeast flakes
13 -
4 stems of fresh basil
14 -
2 tbsp tahini paste
15 -
1 tbsp miso paste (soy-based)
16 -
300-400ml vegetable broth
17 -
Salt and black pepper, to season
→ Extras and Garnishes
18 -
Chilli flakes for a spicy kick
19 -
Thick coconut yoghurt, 4 tbsp
20 -
Vegan parmesan for sprinkling
21 -
A drizzle of olive oil
22 -
Warm crusty bread for dipping
# Instructions:
01 -
Start by setting your oven to 180°C (160°C fan). Prep and chop all your vegetables.
02 -
Toss the broccoli, garlic, courgette, leek, pepper, and thyme in a baking tray with 2 tbsp olive oil. Sprinkle on some salt and pepper. Roast for 30 minutes, stirring every 10 minutes.
03 -
Drain and pat dry one can of butterbeans. Spread on a tray, drizzle with 1 tbsp of olive oil, add salt and pepper, and roast 25-30 minutes until crunchy.
04 -
When your roasted veg has cooled for about 20 minutes, pop them into a blender with peas, fresh basil, leftover butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso, and veggie broth. Blend until it’s silky. Save some broccoli tops and peas for garnish.
05 -
Warm everything in a pot, ladle into bowls, and add toppings like coconut yoghurt, reserved veggies, crispy beans, chilli flakes, a swirl of olive oil, fresh herbs, and a touch of vegan cheese. Serve with bread if you want.
# Notes:
01 -
Packed with plant-based protein from beans and nutritional yeast
02 -
Stays fresh in the fridge for up to 3 days
03 -
Freezer-friendly for up to 1 month
04 -
Supports gut health with miso and coconut yoghurt