Greens and Beans Soup (Print Version)
# Ingredients:
→ Baked Veggies
01 -
A whole courgette, halved into moon shapes
02 -
Chunks of 1 green capsicum
03 -
Stalks and florets of 350g of broccoli, chopped
04 -
4 cloves of garlic, skin removed
05 -
4 sprigs of thyme, fresh
06 -
A large leek, cut into thick rings
07 -
Two drained cans of butterbeans (480g total)
08 -
3 tbsp olive oil, split
→ Soup Mixture
09 -
4 fresh basil stems
10 -
1 can (400ml) of coconut milk, light or standard
11 -
2 tbsp tahini
12 -
2 tbsp lemon juice
13 -
160g thawed frozen peas
14 -
Salt and black pepper
15 -
300-400ml veggie broth
16 -
1 tbsp miso paste
17 -
2 tbsp nutritional yeast
→ Garnishes
18 -
A few shakes of chilli flakes
19 -
Olive oil to drizzle
20 -
A thick spoonful of coconut yogurt (4 tbsp total)
21 -
Vegan-style parmesan cheese
22 -
Bread on the side
# Instructions:
01 -
Set your oven to 160Fan/180ºC and chop all the veg you're using.
02 -
Toss the broccoli, pepper, courgette, leek, garlic, and thyme in a big roasting dish. Coat in 2 tbsp of olive oil, sprinkle with salt and roast for 30 minutes, stirring every 10 minutes or so.
03 -
Dry one tin of butterbeans after draining. Spread them on a tray, drizzle with 1 tbsp olive oil, season, and bake for 25-30 minutes until they crunch up.
04 -
After letting the roasted vegetables cool for about 20 minutes, blend them with the peas, basil, the other tin of butterbeans, coconut milk, broth, tahini, lemon juice, nutritional yeast, and miso paste. Hold back a few peas and broccoli pieces to use as toppings.
05 -
Heat the soup in a pot on the stove. Then serve it in bowls with a few fancy extras like coconut yogurt, saved veggies, baked beans, olive oil, chilli flakes, herbs, and vegan cheese if you've got it.
# Notes:
01 -
Loaded with protein thanks to the butterbeans and nutritional yeast.
02 -
Stays fresh in a fridge up to 3 days.
03 -
Store in a freezer for a maximum of 1 month.
04 -
Features gut-friendly stuff like miso and coconut yogurt.