Description
Indulge in this comforting Super Greens and Beans Soup, a nourishing vegan dish that harmoniously blends roasted green vegetables with butter beans in a rich coconut milk base. Perfect for cozy dinners or healthy lunches, this soup is packed with gut-friendly ingredients like miso paste and nutritional yeast, making it not only delicious but beneficial for your digestive health. With its easy preparation and satisfying flavors, this soup makes healthy eating enjoyable and effortless.
Ingredients
Scale
- 350g broccoli (stems and florets), chopped
- 1 large courgette, sliced into ½ moons
- 1 green pepper, in chunks
- 1 leek, thickly sliced
- 4 garlic cloves, peeled
- 2 tins butter beans (480g), drained
- 160g peas
- 400ml coconut milk (light or full-fat)
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon miso paste
- Vegetable stock (300-400ml)
- Olive oil, salt, and pepper to taste
Instructions
- Preheat the oven to 160°C Fan/180°C.
- In a roasting tin, combine broccoli, courgette, green pepper, leek, garlic, and fresh thyme. Drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes.
- On a separate tray, spread the drained butter beans with olive oil, seasoning them before roasting for an additional 25–30 minutes until crispy.
- Let the roasted vegetables cool slightly before blending them with peas, basil, coconut milk, lemon juice, nutritional yeast, miso paste, and vegetable stock until smooth.
- Heat the blended soup in a saucepan over medium heat until warmed through. Serve hot with toppings of your choice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Roasting / Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding seasonal greens or different beans like chickpeas or cannellini beans. Adjust the thickness by varying the amount of vegetable stock used during blending.