Description
Hearty super greens and beans soup combines nutritious ingredients from Mediterranean cuisine. Green vegetables and legumes create a robust, comforting meal you’ll savor with each warming spoonful.
Ingredients
Scale
Roasted Vegetables:
- 350 grams (12.3 ounces) broccoli (stems and florets), chopped
- 1 large courgette, sliced into 12 moons
- 1 green pepper, in chunks
- 1 leek, thickly sliced
- 4 garlic cloves, peeled
- 2 tins butterbeans, drained (480 grams/16.9 ounces)
- 3 tablespoons olive oil, divided
- 4 sprigs fresh thyme
Soup Base:
- 1 tin (400 milliliters/13.5 fluid ounces) light or full-fat coconut milk
- 160 grams (5.6 ounces) peas, thawed
- 300–400 milliliters (10–13.5 fluid ounces) vegetable stock
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons tahini
- 1 tablespoon miso paste
- 4 stems fresh basil
- Salt and pepper
Toppings:
- 4 tablespoons thick coconut yoghurt
- Olive oil for drizzling
- Chilli flakes
- Vegan parmesan cheese
- Bread for serving
Instructions
- Preheat the oven to 160°C fan/180°C, preparing all vegetables by washing and chopping them into uniform pieces.
- Arrange broccoli, courgette, pepper, leek, garlic, and thyme in a roasting tin. Generously coat with olive oil, season with salt and pepper, then roast for 30 minutes, gently stirring every 10 minutes to ensure even caramelization.
- Separately drain and thoroughly dry beans, spreading them on another roasting tray. Drizzle with olive oil and season, then roast for 25-30 minutes until achieving a crispy, golden texture.
- Allow roasted vegetables to cool for 20 minutes. Transfer to a blender and combine with peas, basil, remaining beans, coconut milk, lemon juice, nutritional yeast, tahini, miso, and stock. Blend until achieving a silky, smooth consistency. Set aside some broccoli florets and peas for garnishing.
- Gently reheat the soup in a saucepan. Carefully ladle into serving bowls, then artfully top with coconut yoghurt, reserved roasted vegetables, crispy beans, a drizzle of olive oil, sprinkle of chilli flakes, fresh herbs, and optional vegan cheese.
Notes
- Customize Heat Levels Adjust chili flakes or add fresh chili for personalized spiciness without overwhelming the delicate vegetable flavors.
- Enhance Protein Boost bean varieties like cannellini, kidney, or chickpeas for increased protein and textural diversity in the soup.
- Make Ahead Magic Roasted vegetables and beans can be prepared a day in advance, reducing total cooking time and intensifying flavor profiles.
- Dietary Flexibility Swap coconut milk with almond or oat milk for different nutritional profiles and accommodate various dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg