Super Greens & Bean Soup
This simple wholesome soup is packed with green veggies plus white beans, edamame and nutritional yeast for a plant-based protein boost. It’s a great way to get loads of nourishing greens into your family.
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 leek, finely sliced
- 3 cloves garlic, minced
- 1 400g tin white (cannellini) beans, rinsed and drained
- 1 medium white potato, peeled and diced
- 1 cup frozen peas
- 1 large head broccoli, chopped into florets
- 1 large zucchini, chopped
- 1 cup frozen shelled edamame (for soy free, swap edamame for an additional 1 cup peas)
- 1 ½ litres vegetable stock
- 4 tablespoons nutritional yeast, plus optional extra for serving
- Salt and pepper, to taste
- Optional to serve - coconut yogurt or cream
INSTRUCTIONS
- Heat oil in a large pot over medium heat. Add in leek and saute for 3 minutes until softened. Add in garlic and saute for a further 1 minute until fragrant.
- Pour in vegetable stock and bring to the boil on high heat.
- Once boiling, add in the white beans, potato and frozen peas. Turn down the heat to medium and simmer, uncovered for 10-15 minutes or until the potato is softened and nearly cooked.
- Add in the broccoli, zucchini, and edamame. Simmer for a further 5 minutes until vegetables are tender.
- Use a stick blender to blend until smooth and creamy, or use a regular blender (ensuring it is safe to use warm liquids in - you may need to allow the soup to cool first if not) and blend in batches.
- Once blended, return to the pot and stir through nutritional yeast, salt and pepper to taste. Serve with optional drizzle of oil or dollop of plain thick coconut yogurt or coconut cream, plus sprinkle of extra nutritional yeast for a cheesy flavour.
NOTES
Refrigerate for 3 days or freeze for up to 3 months.
