Is Super Greens Beans Soup suitable for people with gluten or nut allergies?

Yes, Super Greens Beans Soup is naturally gluten-free and nut-free. It’s made from vegetables and beans without any gluten-containing grains or nuts. However, if you plan to serve it with bread or toppings, be sure to choose gluten-free and nut-free options to keep the meal safe for those with allergies. Always check product labels to confirm.

How do I prepare Super Greens Beans Soup step-by-step?

Start by chopping and slicing your chosen vegetables, then roast them in the oven until tender. Roast a tin of beans separately if you want crispy topping beans. Once roasted, combine the vegetables and beans in a blender and blend until smooth. Warm the soup gently on the stove, then serve in bowls topped with coconut yogurt and roasted beans or other preferred garnishes.

How long can I store Super Greens Beans Soup after making it?

You can store Super Greens Beans Soup in an airtight container in the refrigerator for 2 to 3 days. For longer storage, freeze the soup for up to one month. When ready to eat, thaw it fully in the refrigerator and then reheat gently on the stove or in the microwave before serving.

Can I make Super Greens Beans Soup ahead of time for meal prepping?

Yes, this soup is an excellent option for meal prepping. Prepare it as usual, and then divide into portion-sized containers. Store in the fridge for a few days or freeze for later use. It reheats well, maintaining flavor and texture, making it convenient for quick and healthy meals throughout the week.

What are some healthy toppings or additions to serve with Super Greens Beans Soup?

Popular and nutritious toppings include a dollop of coconut yogurt, a sprinkle of roasted or crispy beans, fresh herbs like parsley or cilantro, and a drizzle of olive oil. You can also add a squeeze of lemon juice or a pinch of chili flakes for extra flavor. These additions add texture and enhance the soup’s nutritional profile.

Super Greens Beans Soup Recipe For A High Protein Vegan Meal

Name: Super Greens Beans Soup
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Vegan
Ingredients: – 350g broccoli, including stems and florets, chopped; – 1 large courgette (zucchini), sliced into half-moons; – 1 green pepper, cut into chunks (yellow pepper can be an alternative); – 1 leek, thickly sliced (or substitute with onion); – 4 garlic cloves, peeled; – 4 sprigs fresh thyme; – 3 tablespoons olive oil (divided for roasting and drizzling); – 2 tins butterbeans (480g), drained (half for roasting, half for blending; cannellini beans can substitute); – 160g peas, thawed; – 4 stems fresh basil (leaves only); – 400ml coconut milk (light or full-fat); – Juice of 1 lemon (about 2 tablespoons); – 2 tablespoons nutritional yeast; – 2 tablespoons tahini; – 1 tablespoon miso paste (chickpea or brown rice miso preferred; tamari soy sauce can substitute); – 300-400ml vegetable stock or water; – Salt and pepper to taste; – 4 tablespoons thick coconut yogurt or other unsweetened dairy-free yogurt; – Reserved roasted beans; – Olive oil, chili flakes, vegan parmesan cheese (optional); – Bread such as sourdough, rye, buckwheat, or grain-free loaf for dipping

Description

🥦 This Super Greens Soup is packed with nutrient-dense vegetables and beans, offering a high-protein, fiber-rich vegan meal.
🥄 Creamy and comforting, it’s perfect for a healthy lunch or dinner that supports gut health and boosts antioxidants.

Ingredients

– 350g broccoli, including stems and florets, chopped

– 1 large courgette (zucchini), sliced into half-moons

– 1 green pepper, cut into chunks (yellow pepper can be an alternative)

– 1 leek, thickly sliced (or substitute with onion)

– 4 garlic cloves, peeled

– 4 sprigs fresh thyme

– 3 tablespoons olive oil (divided for roasting and drizzling)

– 2 tins butterbeans (480g), drained (half for roasting, half for blending; cannellini beans can substitute)

– 160g peas, thawed

– 4 stems fresh basil (leaves only)

– 400ml coconut milk (light or full-fat)

– Juice of 1 lemon (about 2 tablespoons)

– 2 tablespoons nutritional yeast

– 2 tablespoons tahini

– 1 tablespoon miso paste (chickpea or brown rice miso preferred; tamari soy sauce can substitute)

– 300-400ml vegetable stock or water

– Salt and pepper to taste

– 4 tablespoons thick coconut yogurt or other unsweetened dairy-free yogurt

– Reserved roasted beans

– Olive oil, chili flakes, vegan parmesan cheese (optional)

– Bread such as sourdough, rye, buckwheat, or grain-free loaf for dipping

Instructions

1-Preheat your oven: Start by preheating your oven to 160°C fan or 180°C conventional, setting the stage for roasting those fresh greens. This step brings out the flavors in the vegetables, making your super greens beans soup recipe extra tasty.

2-Prepare the vegetables: Wash and trim your veggies, then combine the broccoli, courgette, green pepper, leek, garlic, and thyme in a large roasting tray. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 30 minutes, tossing every 10 minutes for even cooking.

3-Roast the butterbeans: For a crispy twist, drain and pat dry one tin of butterbeans, spread them on a separate tray, drizzle with 1 tablespoon olive oil, season, and roast for 25-30 minutes.

4-Blending and preparing garnishes: While the veggies roast, thaw the peas and drain the second tin of butterbeans. Prepare your vegetable stock to have it ready. Once roasted, let the vegetables cool for 20 minutes and reserve some small broccoli florets and peas for garnish.

5-Blend the soup: Now, blend the remaining roasted vegetables, peas, basil leaves, the second tin of beans, coconut milk, lemon juice, nutritional yeast, tahini, miso, and vegetable stock until smooth and creamy, adjusting the liquid as needed.

6-Warm the soup: Warm the blended soup on the stove over low heat.

7-Serve: Serve in bowls, topped with coconut yogurt, reserved broccoli florets, peas, roasted beans, and optional add-ins like olive oil or chili flakes.

8-Pair and store: For a full meal, pair with bread such as sourdough for dipping. This super greens beans soup can be stored for 2-3 days in the fridge or frozen for up to one month.

Notes

🌿 Use all broccoli parts, including stems, to reduce waste and boost nutrition.
🔥 Roast vegetables and beans separately to get the best texture and flavor.
🥥 Substitute coconut milk or yogurt with other unsweetened dairy-free options if preferred.
🧂 Season at each cooking stage to layer flavors.
🍲 Adjust broth or tahini quantities to control soup tanginess.
🔄 Blend in batches if your blender is small.
🍞 Serve with your favorite bread for a satisfying meal.
🥗 This recipe is great for meal prep and feeding multiple people while minimizing food waste.

Prep Time: 15 minutes
Roasting Time: 30 minutes
Cook Time: 10 minutes
Category: Soup
Method: Roasting, Blending, Simmering
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 365
Sugar: 6 grams
Sodium: 450 milligrams
Fat: 22 grams
Saturated Fat: 4 grams
Unsaturated Fat: 15 grams
Trans Fat: 0 grams
Carbohydrates: 42 grams
Fiber: 13 grams
Protein: 12 grams
Cholesterol: 0 milligrams

Keywords: super greens soup, high-protein vegan soup, bean soup, creamy vegan soup