Name: Vegan Green Broccoli, Spinach, and Pea Soup with Crispy Beans Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 tbsp olive oil; 4 spring onions, trimmed and chopped; 3 garlic cloves, crushed; 1-inch piece ginger, peeled and chopped; ½ tsp mixed herbs; ½ tsp ground cumin; ¼ tsp chilli flakes; 450g broccoli florets (chopped frozen or fresh); 200g frozen chopped spinach; 200g frozen petit pois (peas); 1 x 400ml tin coconut milk; 200ml vegetable stock; 1 tin cannellini beans (240g), drained; 2 tbsp nutritional yeast; 2 tbsp (30g) runny smooth tahini; 1 heaped tsp white miso paste; 2 tbsp lemon juice; Salt and pepper to taste; 1 tin cannellini beans, drained (240g); 160g broccoli florets (frozen or fresh); 1 tbsp olive oil; 1 tsp hot smoked paprika; Salt and pepper to taste; 4 slices sourdough or other bread, toasted; 4 tbsp unsweetened dairy-free yoghurt; Black pepper, chilli flakes, sesame seeds for garnish

Jump to Recipe· 4.2 from 11 reviews

If you are on the hunt for a vibrant, nourishing soup that feels like a warm hug in a bowl, look no further than the Vegan Green Broccoli, Spinach, and Pea Soup with Crispy Beans Recipe. This dish combines the freshest greens with a luscious coconut base, enriched with tahini and miso for a depth of flavor that surprises and delights. The star of the show? Crispy cannellini beans and broccoli that bring an irresistible crunch to each spoonful. Perfectly balanced with herbs, a touch of spice, and a swirl of dairy-free yogurt, this soup is a refreshing way to celebrate vegetables any day of the week.

Ingredients You’ll Need

The image shows a large white bowl filled with smooth, bright green soup with a slightly creamy texture and a few small swirls on top. To the top left, there is a white plate with roasted broccoli that is vibrant dark green with some browned edges, giving it a crispy look. Nearby, a small white bowl contains white sesame seeds. At the bottom left, there is a wooden board with dark brown slices of bread having a rough texture and some holes. A small white bowl with red chili flakes is partially visible near the bread. To the right bottom corner, there is a white cloth napkin with soft folds, and a small bowl with some mixed nuts or legumes. The background has a white marbled texture, creating a clean setting. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of the ingredients fool you! Each one plays a vital role in creating that perfect harmony of flavors, textures, and eye-catching green hues. From fresh garlic to creamy coconut milk, these are the essentials to prepare this unforgettable soup.

Olive oil: Used for a gentle sauté that releases the aroma of the aromatics and crisps the beans later.
Spring onions: Provide a mild, fresh onion flavor without overpowering the soup.
Garlic cloves: Crush for a punch of savory depth that melds perfectly with ginger.
Ginger: Adds a subtle warmth and zing that lifts the green vegetables.
Mixed herbs, ground cumin, chilli flakes: Spice and fragrant herbs that build layers of flavor.
Broccoli florets: The main vegetable, packed with nutrients and vibrant color. Frozen works wonderfully here.
Frozen chopped spinach: Contributes richness, smooth texture, and deep green color.
Frozen petit pois: Sweet peas that add a nicely balanced sweetness and texture.
Coconut milk: A creamy, dairy-free base that gives the soup its silky, indulgent body.
Vegetable stock: Adds savory depth and balances the creaminess of the coconut milk.
Cannellini beans: Half go into the soup for protein and silkiness, the rest become crispy toppings.
Nutritional yeast: Offers a cheesy, nutty flavor to enhance the umami.
Tahini: Adds a subtle nuttiness and enriches the texture for a velvety finish.
White miso paste: Infuses the soup with a salty complexity that deepens the green flavors.
Lemon juice: Brightens the dish with fresh acidity, balancing the creaminess.
Salt and pepper: Essentials for seasoning and enhancing every note.
Hot smoked paprika: Used to season the crispy beans and broccoli for a smoky kick.
Sourdough bread: For serving, toasted to bring crunch and a comforting carb component.
Dairy-free yogurt: To swirl on top, adding creaminess with a tangy contrast.
Sesame seeds, chilli flakes, black pepper: Final garnishes to boost texture and flavor.

How to Make Vegan Green Broccoli, Spinach, and Pea Soup with Crispy Beans Recipe

Step 1: Sauté Aromatics and Herbs

Begin by heating the olive oil in a large non-stick pan. Toss in the spring onions, crushed garlic, and chopped ginger, frying gently until softened and fragrant. Then stir in the mixed herbs, ground cumin, and a pinch of chilli flakes. Let everything mingle for a minute, stirring often so all those spices bloom perfectly. This step sets the flavorful foundation for your soup.

Step 2: Add the Greens and Liquids

Next, pour in the frozen broccoli, chopped spinach, and petit pois. Add the creamy coconut milk and vegetable stock to the pan, giving everything a good stir to combine. Cover the pot and let the mixture simmer over medium-high heat for about 10 minutes or until all the vegetables are tender and invitingly soft. This gentle cooking melds all the flavors beautifully.

Step 3: Prepare Crispy Beans and Broccoli

While the soup simmers, turn your attention to the crispy beans and broccoli topper. Rinse and dry the remaining cannellini beans, then toss them with the olive oil, hot smoked paprika, salt, and pepper. Add the broccoli florets to the mix as well. Arrange these onto a tray and air fry at 180ºC for around 15 minutes or until golden and irresistibly crunchy. This adds a wonderful texture contrast to your smooth soup.

Step 4: Blend the Soup

Once the vegetables in your soup mixture have softened, let the pot cool slightly. Then, transfer it to a high-speed blender along with the cooked beans, nutritional yeast, tahini, white miso paste, and lemon juice. Blend everything until the soup reaches a luxuriously smooth, velvety consistency. If you prefer, you can adjust the seasoning here for extra zing or saltiness before warming it gently again on the stove.

Step 5: Final Touches and Serving

Now comes the fun part! Ladle your green soup into bowls, swirling a spoonful of dairy-free yogurt across the top. Scatter the crispy beans and broccoli over each serving, then finish with a sprinkle of black pepper, chilli flakes, and sesame seeds for a little extra character. Serve alongside toasted sourdough for a hearty, satisfying experience.

How to Serve Vegan Green Broccoli, Spinach, and Pea Soup with Crispy Beans Recipe

A light green creamy soup fills a white bowl with a dark rim, topped with small broccoli florets and small orange pieces that look like nuts or roasted bits, scattered on the surface. Swirls of white cream create a contrast on the green soup, and a brown slice of seeded bread partly rests on the edge of the bowl. A spoon lies inside the bowl with its handle sticking out. The scene is set on a white marbled surface with other bowls of the same soup and small white dishes of nuts and spices around, along with loose crumbs and seasoning scattered lightly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The garnishes are truly the crowning glory of this soup. A swirl of unsweetened dairy-free yogurt not only adds a creamy contrast but also a slight tanginess that awakens the palate. The crispy beans and broccoli bring irresistible crunch and bursts of smoky flavor, while a sprinkle of sesame seeds and chilli flakes give it a final punch that keeps every bite exciting.

Side Dishes

This soup pairs beautifully with hearty, crusty bread like sourdough or a rustic whole-grain loaf to help soak up every drop. If you want to make it even more substantial, consider serving a simple mixed green salad with lemon vinaigrette or a warm quinoa salad to complement the fresh, green flavors.

Creative Ways to Present

For a fun twist, serve the soup in rustic mugs or mini bread bowls for a cozy presentation. You can also layer the soup with the crispy bean topping and yogurt in clear glasses for a visually stunning appetizer. Add microgreens or edible flowers if you’re entertaining to make it feel extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover soup into an airtight container and keep it in the refrigerator. It will stay fresh for 2 to 3 days, so it’s perfect for quick lunches or dinners. Keep the crispy beans separate if possible, to avoid sogginess.

Freezing

This soup freezes well, making it an excellent option for meal prep. Pour it into freezer-safe containers, leaving some room for expansion, and freeze for up to 1 month. For best results, freeze the crispy beans separately or prepare fresh when ready to serve.

Reheating

To reheat, thaw the soup overnight in the fridge if frozen, then warm gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of water or stock if it thickens too much. Reheat crispy beans separately in an oven or air fryer to restore their crunch before topping your soup.

FAQs

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh broccoli, spinach, and peas work wonderfully if they are in season and available. Just chop and add them to the pot during cooking, adjusting the cooking time as needed for tenderness.

Is there a substitute for tahini?

Yes! You can use almond butter, cashew butter, or even peanut butter in a pinch. It won’t be exactly the same flavor but will still add a lovely creamy texture and nuttiness.

Can I make this soup without a high-speed blender?

You can. Use a regular blender or an immersion blender until smooth, though the consistency might be a bit more textured. Just be cautious when blending hot liquids to avoid splatters.

What if I don’t have an air fryer for the crispy beans?

Not a problem! You can roast the beans and broccoli on a baking tray in a preheated oven at 200ºC (400ºF) for about 20-25 minutes, tossing halfway through until crispy and golden.

Can I add other vegetables or greens?

Definitely! Feel free to experiment with kale, chard, or even peas pods. Just keep in mind that different greens may alter the flavor and cooking time slightly.

Final Thoughts

This Vegan Green Broccoli, Spinach, and Pea Soup with Crispy Beans Recipe is a joyous celebration of wholesome, vibrant ingredients that come together in the most satisfying way. It’s comforting without being heavy, packed full of nutrients, and offers textures and flavors that keep you coming back for more. I encourage you to dive in, try it out, and make this soul-warming soup a staple in your kitchen—it might just become your new favorite!