Greens Beans Vegan Soup (Print Version)
# Ingredients:
→ Roasted Veggies
01 -
1 big courgette, sliced into thick half-moons
02 -
3 tbsp olive oil, split up
03 -
1 green bell pepper, chopped into big chunks
04 -
4 garlic cloves, whole, no skins
05 -
4 sprigs of fresh thyme
06 -
1 leek, cut into fat rings
07 -
350g broccoli, chopped into florets and stalks
08 -
2 cans butterbeans (480g total), drained and ready
→ For the Blended Base
09 -
One can (400ml) of coconut milk, light or regular
10 -
300-400ml veggie broth
11 -
160g peas, already defrosted
12 -
A tablespoon of miso paste
13 -
2 tbsp of tahini paste
14 -
2 tbsp yeast for nutrition
15 -
Juice from 1 lemon (about 2 tbsp)
16 -
4 sprigs of basil, fresh and fragrant
17 -
Pinches of salt and black pepper
→ Optional Garnishes
18 -
Hot chili flakes for a kick
19 -
Grated vegan parmesan
20 -
4 tbsp creamy coconut yogurt
21 -
Some olive oil for sprinkling
22 -
Bread on the side for dunking
# Instructions:
01 -
Set your oven to 160Fan/180ºC and get those veggies prepped.
02 -
Toss the broccoli, courgette, pepper, leek, garlic, and thyme onto a big tray. Drizzle 2 tbsp olive oil, sprinkle with seasoning, toss them around, and bake for 30 minutes, stirring every 10.
03 -
Pat one butterbean can dry. Spread beans over a tray, drizzle 1 tbsp olive oil, sprinkle with salt and pepper. Bake for 25-30 mins until crisp.
04 -
After veggies cool for 20 minutes, blend them with peas, most of the beans, basil, coconut milk, lemon juice, yeast, tahini, miso, and broth until you’ve got a smooth mix. Keep a few broccoli and peas aside to decorate later.
05 -
Warm up the soup in a pot, pour into bowls. Add coconut yogurt, roasted beans, those saved veggies, a splash of oil, chili flakes, parmesan, or herbs. Dunk bread if you want!
# Notes:
01 -
Packed with protein thanks to the beans and yeast
02 -
Stays fresh in the fridge for 2-3 days
03 -
Freezes fine for about a month
04 -
Has gut-friendly foods like miso and coconut yogurt