Super Greens and Beans Soup (Vegan High-Protein)
This Super Greens and Beans Soup is full of fresh and roasted green vegetables, beans for protein and creamy coconut yogurt for a gut health boost. This soup is fresh, creamy and comforting, perfect for a cosy lunch or dinner.
I love making soup in the winter as they are great recipes to make in big batches, to feed a crowd or to have a few meals throughout the week. My usual go-to soup would centre around tomatoes and sweet potatoes, but for this soup, I wanted to hero green vegetables which are the star of this recipe. it has so many different vegetables and beans in, so is a great source of plant-based goodness, protein, fibre and antioxidants – perfect for winter. It also doesn’t taste too “green” while packing in all the goodness, so it’s ideal for all the family.
Why will I love this soup?
This soup is so delicious:
- Creamy, thick, creamy and cosy
- Fresh, vibrant, immune-boosting and glow-giving
- Doesn’t taste too green!
- Packed with at least 9 different plants
- Great to make for all the family
- Ideal for meal prep
- Low-waste as we use all the vegetable parts
- Ready in just over half an hour
- Fantastic for lunch or dinner
- Naturally vegan, gluten-free, dairy-free, nut-free and egg-free
- High in protein and fibre
- Packed with antioxidants and good ingredients
If you already love the sound of this soup, then skip ahead to the recipe card. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is mainly vegetables plus a few cupboard staples so you probably have everything ready to go. The weights are in the recipe card and you can see my favourites in the “shop the recipe” section.
For the Roasted Vegetables:
- Broccoli: this is the star of the show for me, and even broccoli haters will love this soup. Roast the broccoli with the other veggies until tender to really add depth of flavour and blend it all up – I like to save some small florets for on top. I also use all the broccoli, stems, florets etc so this is low-waste.
- Courgette: aka zucchini makes this soup so delicious and nutritious.
- Green pepper: sticking to the green theme, I use green peppers but yellow will also work.
- Leek: I use leeks quite often as I love the flavours but you can use onions, too.
- Garlic: for some fiery goodness and tang.
- Fresh thyme and basil: for adding so much flavour.
- Olive oil: for roasting and for drizzling. I use an extra virgin olive oil which is a good quality and great flavour. When in doubt, save the better olive oils for drizzling and bake/roast/fry with lower quality or lighter oils.
- Butterbeans: I love using the Bold Bean Co butterbeans as they are so juicy and plump. We use half the beans for roasting to go on to of the soup and the second tin for blending into the soup. You can use also cannellini beans.
For the Soup:
- Peas: for more green goodness. Thaw the peas before adding them to the blender.
- Coconut milk tin: I use light coconut milk for this one but full-fat is also great and will make it even richer and creamier.
- Lemon juice: for tang.
- Nutritional yeast: this adds richness and a slight savouriness to the dish without tasting overly cheesy.
- Tahini: this adds some “nutty” richness, seedy goodness and creaminess and I love adding tahini to dishes for this reason.
- Miso paste: this adds so much umami richness as well as some gut health goodness. There are a few different types of miso like chickpea or brown rice, so use whatever you have. If you don’t have any miso, try 1 tbsp of tamari soy sauce instead.
- Vegetable stock or water: to thin out the sauce and blend it all together.
- Salt and pepper: make sure to season every stage of this soup to really amplify the flavours.
To serve:
- Coconut yoghurt: for some silky smooth, cooling and creaminess on top. I use the Cocos Organic natural yoghurt.
- Roasted beans: I have added all the instructions to make these roasted beans, and they add so much goodness and great texture on top.
- Chilli flakes and vegan parmesan cheese: to add some spice and cheesiness.
- Bread: mop this soup up with your favourite bread like sourdough or rye (or make some Buckwheat Bread or my Super Seedy Grain-Free Loaf).
Is this gluten-free and nut-free?
Yes this is gluten-free and nut-free, just check that your bread is also nut/gluten-free, where needed.
How do I make this?
This is simple to make:
- Chop and slice all of the vegetables: and roast in the oven until tender.
- Meanwhile roast one tin of beans: to make the crispy beans on top.
- Add all of the ingredients to the blender: with the roasted vegetables and blend until smooth.
- Warm back up: and ladle into bowls.
- Serve topped with some coconut yoghurt, roasted beans: and anything else you like.
How long will this last?
This will keep for 2-3 days in sealed containers in the fridge, once cool, or you can freeze it for 1 month. Allow to defrost before warming back up and enjoying.
What other recipes can I try?
If you are looking for other cosy recipes:
- Creamy Bean and Aubergine Caponata
- Roasted Pumpkin and Bean Chilli
- Creamy Peanut Curried Aubergine and Beans
- Curried Lentil Soup
- Hidden Vegetable Creamy Tomato Soup
Super Greens and Beans Soup (Vegan High-Protein)
This Super Greens and Beans Soup is full of fresh and roasted green vegetables, beans for protein and creamy coconut yogurt for a gut health boost. This soup is fresh, creamy and comforting, perfect for a cosy lunch or dinner.
Ingredients
For the Roasted Vegetables:
- 1 broccoli, stems and florets (350g), chopped
- 1 large courgette, sliced into ½ moons
- 1 green pepper, in chunks
- 1 leek, thickly sliced
- 4 garlic cloves, peeled
- 4 sprigs fresh thyme
- 3 tbsp olive oil, divided
- 2 tins butterbeans, drained (480g)
For the Soup:
- 160g peas, thawed
- 4 stems fresh basil
- 1 tin (400ml) light or full-fat coconut milk
- 1 lemon, juiced (2 tbsp)
- 2 tbsp nutritional yeast
- 2 tbsp (30ml) tahini
- 1 tbsp miso paste
- 300-400ml vegetable stock
- Salt and pepper
To Serve:
- 4 tbsp thick coconut yoghurt
- Olive oil, chilli flakes, vegan parmesan cheese
- Bread
Instructions
- Preheat the oven to 160Fan/180ºC and prepare all of the vegetables.
- Into a large roasting tin: add the broccoli, courgette, pepper, leek, garlic and thyme. Drizzle over 2 tbsp olive oil and season with salt and pepper. Roast for 30 minutes, tossing well every 10 minutes (so that the broccoli florets don’t burn), until tender.
- At the same time: drain and pat dry one tin of the beans and lay out on a roasting tray. Drizzle with 1 tbsp olive and some salt and pepper. Roast for 25-30 minutes, until crispy and tender.
- Meanwhile: thaw the peas, drain the beans and prepare the stock.
- To make the soup: allow the roasted vegetables to cool down for 20 minutes. Reserve a few small broccoli florets for serving, and keep a few peas to one side. Pour the remaining vegetables into a blender jug with the peas, basil, second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso and stock (or water). Blend until really smooth and creamy, adding more or less liquid as desired.
- To serve: warm the soup back up in a saucepan and ladle into bowls. Spoon over some coconut yoghurt and top with the broccoli florets, some extra peas and roasted beans, if you like. Add on a drizzle of olive oil, some chilli flakes, extra herbs and grated vegan cheese, if you like.
- Eat straight away or allow to cool and keep in the fridge for 2-3 days in sealed containers or in the freezer for 1 month. Allow to defrost before warming back up.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Super Greens and Beans Soup so please let me know in the comments below and leave a star review above. If you do make this recipe, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With souper green love x
Skip to Recipe