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This Super Greens and Beans Soup elevates plant-based cooking to new heights, combining roasted vegetables, protein-rich beans, and creamy coconut elements to create a soup that's as nourishing as it is delicious. It's proof that healthy eating can be both satisfying and comforting.
Through developing this recipe, I discovered that roasting the vegetables first creates deeper flavors and better texture than simply cooking them in the broth.
Essential Ingredients
- Fresh Broccoli: Use entire vegetable for zero waste
- Courgette: Adds natural sweetness when roasted
- Green Pepper: Provides subtle bite
- Leeks: Sweeter than standard onions
- Butterbeans: Both for blending and crispy topping
- Coconut Milk: Creates silky texture
- Miso Paste: Adds crucial umami depth
- Fresh Herbs: Enhance overall flavor profile
- Nutritional Yeast: Provides savory notes
Detailed Instructions
- Vegetable Preparation (10 minutes):
- Cut broccoli into uniform florets. Slice courgette into even pieces. Clean and slice leeks carefully. Prepare pepper and garlic. Toss with olive oil and herbs.
- Roasting Process (25-30 minutes):
- Preheat oven to 375°F (190°C). Spread vegetables on large baking sheet. Leave space between pieces. Rotate pan halfway through. Watch for golden edges. Reserve some small florets for garnish.
- Bean Preparation (20 minutes):
- Drain and rinse butterbeans thoroughly. Divide beans into two portions. Toss one portion with olive oil and seasonings. Spread on separate baking sheet. Roast until crispy. Save second portion for soup.
- Soup Assembly (10 minutes):
- Add roasted vegetables to blender. Include soft beans and peas. Pour in coconut milk and stock. Add seasonings and miso. Blend until completely smooth. Check consistency and adjust.
- Final Touches:
- Heat soup gently in pot. Add more stock if needed. Taste and adjust seasonings. Prepare garnishes. Warm bowls for serving.
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The breakthrough moment came when I realized that dividing the beans between the soup and topping created both creamy body and satisfying texture.
Professional Chef Tips
- Roast vegetables in a single layer for best caramelization
- Use room temperature coconut milk for smoother blending
- Save vegetable scraps for future stock
Troubleshooting Common Issues
- If Too Thick: Add hot stock gradually
- If Too Thin: Blend in more butterbeans
- If Grainy: Blend longer on high speed
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Make-Ahead Strategy
- Roast vegetables a day ahead
- Store components separately
- Make crispy beans just before serving
Storage Solutions
- Store in airtight containers
- Keep refrigerated up to 3 days
- Freeze without garnishes
Seasonal Variations
- Summer: Add roasted asparagus
- Fall: Include roasted Brussels sprouts
- Winter: Try roasted cauliflower
This Super Greens and Beans Soup represents the best of modern plant-based cooking - nutritious, satisfying, and deeply flavorful. It proves that healthy eating doesn't mean sacrificing taste or texture. Whether served for a light lunch or hearty dinner, it's a reminder that plant-based cooking can be both nourishing and exciting.
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Frequently Asked Questions
- → Can I freeze this soup?
- Yes, it freezes well for up to 1 month. Defrost completely before reheating.
- → Why roast the vegetables first?
- Roasting adds depth of flavor and brings out the natural sweetness of the vegetables.
- → What makes this soup high in protein?
- The combination of butter beans, nutritional yeast, and tahini provides plant-based protein.
- → Why add miso paste?
- Miso adds umami flavor and beneficial probiotics for gut health.
- → Can I use different vegetables?
- Yes, you can substitute with other green vegetables while maintaining similar cooking times.