If you’re looking for a delicious way to nourish your body while staying warm, this Super Greens and Beans Soup is the perfect option. Packed with a variety of green vegetables, fibre-rich beans, and creamy coconut yogurt for a gut health boost, this soup delivers a comforting, nutrient-dense meal that supports your immune system and overall well-being.

Why you’ll love this soup:

Packed with at least 9 different plant-based ingredients to fuel your body with vitamins, minerals, and antioxidants
Protein- and fibre-rich to keep you full and satisfied
Great for meal prep – make a big batch and enjoy it throughout the week
Low-waste – it uses the entire vegetable, reducing food waste without sacrificing flavour
Naturally vegan, gluten-free, and dairy-free, making it an inclusive dish for all diets

This soup is loaded with ingredients that support your immune system, digestion, and energy levels. The combination of roasted and fresh green vegetables provides an abundance of antioxidants. Even if you’re not usually a fan of green vegetables, this soup is a must-try. The roasting process enhances the natural sweetness of the veggies, and ingredients like tahini, nutritional yeast, and lemon juice add amazing flavour.

Whether you need a quick lunch, a cozy dinner, or a meal-prep staple, this soup has you covered. It’s easy to make, ready in just over 30 minutes, and perfect for the whole family. Plus, the leftovers taste even better the next day!

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

For serving (optional)

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

Directions

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.