Greens and Beans (Print Version)
# Ingredients:
→ Baked Veggies
01 -
1 leek, cut into thick rounds
02 -
4 garlic cloves, whole and peeled
03 -
350g broccoli, both stems and florets, in chunks
04 -
1 green pepper, diced into big pieces
05 -
4 fresh thyme sprigs
06 -
1 large courgette, halved into semicircles
07 -
3 tbsp olive oil, split between uses
08 -
2 cans (480g) butterbeans, rinsed and drained
→ Base Mixture
09 -
160g peas, defrosted
10 -
300-400ml vegetable broth
11 -
4 sprigs fresh basil leaves
12 -
2 tbsp tahini paste
13 -
1 tin (400ml) light or regular coconut milk
14 -
2 tbsp nutritional yeast flakes
15 -
A pinch of salt and some black pepper
16 -
2 tbsp lemon juice
17 -
1 tbsp white miso
→ Garnishes
18 -
Thick coconut yoghurt, 4 tbsp
19 -
A drizzle of olive oil
20 -
Crumbled vegan parmesan
21 -
Sprinkle of chilli flakes
22 -
Sliced bread to serve on the side
# Instructions:
01 -
Switch on your oven to 160Fan/180ºC. While it heats up, prep your veggies for roasting.
02 -
Get a roasting pan, toss broccoli, courgette, green pepper, leek, garlic, and thyme. Add 2 tbsp olive oil, season, and bake for 30 mins, giving them a shuffle every 10 mins.
03 -
Pat one can of butterbeans dry, scatter on a baking tray. Pour 1 tbsp olive oil over them, season, and roast for about 25-30 mins until golden and crunchy.
04 -
When the roasted veggies have cooled for 20 mins, put them in a blender with peas, basil, coconut milk, lemon juice, nutritional yeast, miso, tahini, the other can of beans, and veggie broth. Blend till smooth. Keep some broccoli and a few peas aside to use later.
05 -
Reheat the soup in a pot, then pour it into serving bowls. Add the reserved veggies and beans on top, along with coconut yoghurt, a drizzle of olive oil, chilli flakes, fresh herbs, and any cheese you'd like.
# Notes:
01 -
Loaded with protein from beans and nutritional yeast.
02 -
Stays fresh in the fridge for 2 to 3 days.
03 -
Can be frozen and kept for a month.
04 -
Includes ingredients good for your gut, like miso and coconut yoghurt.