Super Greens and Beans Soup (Vegan High-Protein)

This greens and beans soup is a total winner, packed with fresh, roasted green veggies, protein-rich beans, and a dollop of creamy coconut yogurt that’s great for your gut. It’s fresh, silky, and so comforting — just the kind of meal you want for a cozy lunch or dinner.

When winter rolls around, I’m all about making soups because they’re so easy to whip up in a big batch, whether you’re feeding a crowd or just want leftovers to enjoy during the week. Usually, I lean on tomato and sweet potato combos, but this time I wanted the green veggies to take center stage. This greens and beans soup is loaded with a variety of vegetables and beans, making it a powerhouse of plant-based protein, fiber, and antioxidants—perfect for those chilly months. What I love most is that it doesn’t taste overwhelmingly “green,” so everyone in the family will enjoy it.

Super Greens and Beans Soup

Nothing beats a warm bowl of soup when the weather turns chilly, right? This greens and beans soup is just that kind of comfort—full of vibrant roasted greens (I’m a big fan of using the whole broccoli, stems included), buttery beans for protein, and a swirl of coconut yogurt for a silky smooth finish. It’s creamy and flavourful but still feels like a healthy treat.

Here’s the plan: you roast the vegetables to bring out that deep, rich flavor, crisp up a tin of beans for a little crunch on top, then blend everything with coconut milk, tahini, and miso to get a smooth, savory finish. It takes just over 30 minutes from start to finish, making it perfect for busy weeknights, meal prep, and it’s naturally vegan plus free from gluten and nuts. Expect a soup that’s lively and green but tastes fresh — and I’ll share easy ways to make it your own, store it, and serve it.

• Creamy and comforting with bright, lemony zing
• Roasted broccoli and veggies for deep flavor; roasted beans add crunch
• Ready in just over 30 minutes — great for batch cooking
• Vegan, allergy-friendly, and packed with protein and fiber

Why You’ll Love It

This greens and beans soup hits all the right notes:

• Creamy, thick, comforting, and cozy
• Bright, fresh, immune-boosting, and skin-loving
• Doesn’t have that overpowering “green” taste
• Loaded with nine or more different plants
• Family-friendly and a crowd pleaser
• Perfect for meal prep and leftovers
• Low waste—uses every part of the veggies
• Ready in about half an hour
• Great for lunch or dinner
• Totally vegan, gluten-free, dairy-free, nut-free, and egg-free
• High in protein and fiber
• Rich in antioxidants and wholesome ingredients

If you’re excited to jump in, scroll down to the recipe card. But if you want to know more about what’s going on in this soup, stick around a bit longer! And if you’re looking for another cozy, high-protein bowl, try our High Protein Creamy Taco Soup.

Fresh Produce and Pantry Staples

• 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)
• 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
• 4 tbsp thick coconut yoghurt
• Olive oil, chilli flakes, vegan parmesan cheese
• Bread

Step-by-Step Method

1. Preheat the oven to 160 Fan / 180ºC and prep all vegetables.
2. Chop broccoli (stems and florets), slice courgette into half-moons, cut green pepper into chunks, thickly slice leek, and peel garlic.
3. Toss broccoli, courgette, green pepper, leek, garlic, and thyme with 2 tbsp olive oil, salt, and pepper in a large roasting pan; roast for 30 minutes, stirring every 10 minutes, until tender and caramelized.

4. Drain and pat dry one tin of butterbeans, spread on a roasting tray, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25–30 minutes until crispy and golden.

   
5. Thaw the peas, drain the second tin of butterbeans for the soup, and have vegetable stock ready.
6. Let the roasted vegetables cool for about 20 minutes.
7. Reserve a few small broccoli florets and some peas for garnish.
8. Place the roasted vegetables, peas, basil, the second tin of butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso, and stock into a blender and blend until silky smooth, adding more or less liquid to reach your preferred consistency.
9. Warm the blended soup gently on the stovetop.
10. Ladle the soup into bowls and top with coconut yoghurt, reserved broccoli florets and peas, and the roasted crispy beans.

Pro Tips and Troubleshooting

Here are some little tips that make this soup even better and help you dodge common kitchen slip-ups.

• Roast with care: Keep your oven steady at the right temperature and give those veggies a good toss every 8–10 minutes. You want beautiful caramelization on the broccoli, not burnt florets.
• Pat beans dry: Dry your beans well after draining them to help them crisp up in the oven instead of steaming.
• Season as you go: Add salt when roasting your veggies and again once blended. Miso adds saltiness too, so taste before overdoing it.
• Cool before blending: Let those roasted veggies rest for 15–20 minutes. Add liquid in stages to avoid blender accidents. Work in batches if needed, or use a stick blender with a vented lid for safety.
• Adjust the texture: Use more stock or water if you want a lighter soup, or add extra coconut milk and tahini for creaminess.
• Keep the color fresh: Stir in a handful of fresh spinach or peas right before serving for a vibrant green boost.
• Reheat gently: Warm your soup slowly on low to keep the coconut milk from splitting. If frozen, thaw completely first.
• Make ahead and store: Let it cool fully before storing it in airtight containers. It’ll keep for 2-3 days in the fridge or freeze it for up to a month. Label your containers so you know what’s inside! For another freezer-friendly, high-protein soup, try High-Protein Turkey Chili for Easy Dinner.
• Boost the serving: Hold back some roasted broccoli florets and peas for topping. Drizzle with a splash of olive oil, add a spoonful of coconut yoghurt, and squeeze fresh lemon juice over the top to brighten everything before you dig in.

Easy Swaps and Add-Ins

Want to make this greens and beans soup your own? Here are simple ways to switch things up without losing that cozy vibe.

• Swap the beans: Use cannellini, great northern, or chickpeas instead of butterbeans. Just like the recipe says, reserve one tin to roast and one to blend.
• Switch the milk: Not a coconut fan? Use oat milk or another neutral plant milk—add a little extra tahini for creaminess. Full-fat coconut milk makes it richer if you want to splurge.
• Miso alternatives: Use 1 tablespoon tamari or soy sauce if you don’t have miso. Taste to adjust the seasoning.
• Leafy greens: Stir in fresh spinach, kale, or chard right before serving, or blend them into the soup for an extra nutrient boost. Just reduce the stock a little to keep it creamy.
• Chunky texture: Hold back some roasted veggies and beans, then stir them into the blended soup for a stew-like feel.
• Add some spice or smokiness: Toss in smoked paprika, a touch of liquid smoke, or chili flakes/oil to amp up the flavor. For a full-on taco-style profile, try The Best Keto Taco Soup (Crock-Pot + Instant Pot) for spice and smokiness cues.
• Protein boost: Mix in cooked quinoa, barley, or lentils when serving to bulk it up—or stir in a small high-protein pasta shape (see 15 High Protein Pasta Recipes for ideas).
• Non-vegan option: Swap coconut yoghurt for Greek yogurt and top with grated parmesan cheese if you’re not keeping it vegan.
• Crunchy toppings: Replace roasted beans with crispy chickpeas, toasted pumpkin seeds, or homemade croutons for some extra texture.

Storage and Freezing Tips

This soup holds up really well. Keep it in airtight containers in the fridge for 2-3 days once it’s cooled completely. You can freeze it for up to a month—just thaw fully before reheating (similar to other freezer-friendly soups like this high-protein turkey chili recipe). It’s perfect for busy weeks or planning ahead—and if you’re meal-prepping, you might also like this 20-minute meal-prep chicken, rice, and broccoli.

Super Greens and Beans Soup

Greens and Beans Soup

Common Questions Answered

This soup is both gluten-free and nut-free, making it a safe bet for most food sensitivities. Just double-check your choice of bread if you’re avoiding gluten or nuts there, too.

Super Greens and Beans Soup

Small Bowl of Greens and Beans Soup