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A creamy, comforting green vegetable and butterbean soup with roasted veggies, coconut milk, and a swirl of coconut yoghurt. High in protein and fiber, vegan, gluten-free, and nut-free.

Ingredients

Scale
  • 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

Instructions

  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.

Notes

Roast vegetables at steady temperature and stir every 8–10 minutes for even caramelization., Pat beans dry before roasting to ensure crispiness., Season with salt carefully, adjusting as miso adds saltiness., Let roasted veggies cool before blending to avoid accidents and allow better blending., Adjust soup texture by adding more stock for lighter consistency or more coconut milk and tahini for creaminess., Add fresh spinach or peas before serving to keep soup vibrant and green., Reheat gently on low heat and thaw fully from frozen before warming., Soup can be stored in airtight containers in fridge for 2-3 days or frozen for up to 1 month., Hold back some roasted veggies and beans for garnish for added texture and appearance.

Nutrition

Find it online: https://theproteincook.com/super-greens-and-beans-soup-vegan-high-protein/