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This Garden Greens and Beans Soup takes veggie cooking to another level, blending oven-roasted vegetables, hearty beans, and smooth coconut components for a bowl that's super nutritious and tasty too. It shows how good-for-you food can taste amazing and warm you up inside.
While working on this dish, I found out that cooking the veggies in the oven first brings out way more flavor and gives everything a better feel than just throwing them in the broth.
Key Components
- Fresh Broccoli: Put the whole thing to work with no waste
- Courgette: Brings natural sweetness after roasting
- Green Pepper: Adds a light kick
- Leeks: Milder and sweeter than regular onions
- Butterbeans: Some for blending, some for crunchy topping
- Coconut Milk: Makes everything velvety smooth
- Miso Paste: Gives that important savory depth
- Fresh Herbs: Boost the overall taste
- Nutritional Yeast: Adds those yummy savory notes
Step-By-Step Guide
- Vegetable Preparation (10 minutes):
- Chop broccoli into similar-sized florets. Cut courgette into even chunks. Wash and slice leeks well. Get pepper and garlic ready. Mix with olive oil and herbs.
- Roasting Process (25-30 minutes):
- Heat oven to 375°F (190°C). Lay veggies on a big baking tray. Don't crowd them together. Turn pan around halfway. Look for golden edges. Keep some tiny florets for topping.
- Bean Preparation (20 minutes):
- Empty and wash butterbeans carefully. 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 mix.
- Soup Assembly (10 minutes):
- Put roasted veggies in blender. Add soft beans and peas. Pour coconut milk and stock over top. Drop in seasonings and miso. Blend till totally smooth. Check thickness and tweak if needed.
- Final Touches:
- Warm soup slowly in pot. Add more stock if it's too thick. Taste and adjust flavors. Get garnishes ready. Heat bowls before serving.
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My big aha moment happened when I figured out that splitting the beans between the soup base and the topping gave both a smooth texture and something nice to bite into.
Pro Kitchen Tricks
- Spread veggies out flat for better browning
- Let coconut milk sit out before blending
- Keep veggie bits for making stock later
Fixing Common Problems
- If Too Thick: Stir 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 in oven one day early
- Keep all parts in different containers
- Make crunchy beans right before eating
Keeping It Fresh
- Put in containers with tight lids
- Keep in fridge up to 3 days
- Freeze without any toppings
Time of Year Twists
- Summer: Throw in roasted asparagus
- Fall: Mix in roasted Brussels sprouts
- Winter: Add roasted cauliflower instead
This Garden Greens and Beans Soup shows off the best of today's plant cooking styles - healthy, filling, and super tasty. It shows that eating well doesn't mean boring food or bad texture. Served for lunch or dinner, it reminds us that plant cooking can be both good for you and really exciting.
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Frequently Asked Questions
- → Is it OK to freeze this soup?
- Absolutely! Store it in the freezer for up to a month. Thaw it out fully before heating.
- → Why roast the veggies first?
- It gives them a richer flavor and brings out their natural sweetness.
- → What makes this soup protein-heavy?
- Butter beans, tahini, and nutritional yeast are all excellent sources of plant proteins.
- → What does miso add to this?
- Miso gives the soup an umami kick and provides probiotics for a healthier gut.
- → Can I swap out the veggies?
- Of course! Just pick similar greens and adjust cooking times slightly.