Description
A warm, nourishing soup packed with protein and plant-based goodness, featuring butterbeans and fresh veggies.
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 to taste
- 4 tbsp thick coconut yogurt
- Olive oil, chili flakes, vegan parmesan cheese, and bread for serving
Instructions
- Preheat the oven to 160°C (Fan) / 180°C.
- Prepare all the vegetables and add the broccoli, courgette, pepper, leek, garlic, and thyme to a large roasting tin.
- Drizzle over 2 tbsp olive oil and season with salt and pepper. Roast for 30 minutes, tossing well every 10 minutes.
- Drain and pat dry one tin of the beans and lay them out on a roasting tray. Drizzle with 1 tbsp olive oil and some salt and pepper, then roast for 25-30 minutes until crispy.
- Thaw the peas, drain the beans, and prepare the stock.
- Allow the roasted vegetables to cool down for 20 minutes. Reserve a few small broccoli florets and some peas for serving.
- In a blender, combine the remaining vegetables with peas, basil, second tin of beans, coconut milk, lemon juice, nutritional yeast, tahini, miso, and stock. Blend until smooth.
- Warm the blended soup in a saucepan, ladle into bowls, and top with coconut yogurt, reserved broccoli florets, extra peas, and roasted beans if desired. Drizzle with olive oil and sprinkle with chili flakes and vegan cheese.
- Serve immediately or store in the fridge for 2-3 days or in the freezer for up to 1 month.
Notes
Ensure roasted vegetables are well-coated for enhanced flavor. You can tweak the texture by pulsing the blender for a rustic soup. Serve fresh herbs to elevate presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg