Super Greens and Beans Soup (Print Version)
# Ingredients:
→ Roasted Vegetables
01 -
350g broccoli (stems and florets), chopped
02 -
1 large courgette, sliced into ½ moons
03 -
1 green pepper, in chunks
04 -
1 leek, thickly sliced
05 -
4 garlic cloves, peeled
06 -
4 sprigs fresh thyme
07 -
3 tablespoons olive oil, divided
08 -
2 tins butterbeans, drained (480g)
→ Soup Base
09 -
160g peas, thawed
10 -
4 stems fresh basil
11 -
1 tin (400ml) light or full-fat coconut milk
12 -
2 tablespoons lemon juice
13 -
2 tablespoons nutritional yeast
14 -
2 tablespoons tahini
15 -
1 tablespoon miso paste
16 -
300-400ml vegetable stock
17 -
Salt and pepper
→ Toppings
18 -
4 tablespoons thick coconut yoghurt
19 -
Olive oil for drizzling
20 -
Chilli flakes
21 -
Vegan parmesan cheese
22 -
Bread for serving
# Instructions:
01 -
Preheat oven to 160Fan/180ºC and prepare all vegetables.
02 -
Combine broccoli, courgette, pepper, leek, garlic and thyme in roasting tin. Drizzle with 2 tbsp olive oil, season, and roast 30 minutes, tossing every 10 minutes.
03 -
Drain and dry one tin of beans, spread on roasting tray with 1 tbsp olive oil, salt and pepper. Roast 25-30 minutes until crispy.
04 -
Once vegetables cool for 20 minutes, blend with peas, basil, remaining beans, coconut milk, lemon juice, nutritional yeast, tahini, miso and stock until smooth. Reserve some broccoli florets and peas for garnish.
05 -
Warm soup in saucepan, ladle into bowls. Top with coconut yoghurt, reserved vegetables, roasted beans, olive oil, chilli flakes, herbs, and vegan cheese if desired.
# Notes:
01 -
High in protein from beans and nutritional yeast
02 -
Keeps in fridge for 2-3 days
03 -
Can be frozen for up to 1 month
04 -
Includes gut-healthy ingredients like miso and coconut yoghurt