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

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4.2 from 11 reviews

A vibrant and nourishing vegan soup combining green broccoli, spinach, and peas, enriched with creamy coconut milk, flavorful herbs, and protein-packed cannellini beans. This recipe features a smooth blended soup served with crispy air-fried beans and broccoli, garnished with dairy-free yogurt and toasted sourdough bread, making it a comforting and wholesome meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Air Frying and Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Soup 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

Blending Add-ins

  • 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

Crispy Topping Ingredients

  • 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

To Serve

  • 4 slices sourdough or other bread, toasted
  • 4 tbsp unsweetened dairy-free yoghurt
  • Black pepper, chilli flakes, sesame seeds for garnish

Instructions

  1. Prepare the base: Heat a large non-stick pan with 1 tablespoon of olive oil. Add the chopped spring onions, crushed garlic, and chopped ginger, frying them for a few minutes until softened and fragrant. Incorporate the mixed herbs, ground cumin, and chilli flakes, frying for an additional minute to release their aroma. Season this mixture with salt and pepper.
  2. Add the vegetables and liquids: To the pan, add the frozen broccoli florets, chopped spinach, and frozen peas. Pour in the coconut milk and vegetable stock, stirring well to combine all ingredients evenly.
  3. Cook the soup base: Cover the pan and cook the mixture over medium-high heat for about 10 minutes, or until the vegetables are softened through. Once done, remove the pan from heat and let the soup cool slightly.
  4. Prepare crispy topping: While the soup cooks, rinse and pat dry the second tin of cannellini beans and place them in a separate dish along with the 160g broccoli florets. Toss with 1 tablespoon olive oil, hot smoked paprika, salt, and pepper. Air fry this mixture at 180ºC (356ºF) for 15 minutes, or until crispy and slightly browned.
  5. Blend the soup: Transfer the cooked soup mixture to a high-speed blender. Add the drained beans, nutritional yeast, tahini, white miso paste, and lemon juice. Blend everything until the soup is completely smooth and creamy.
  6. Reheat soup if needed: If the blended soup has cooled too much, gently warm it on the stovetop over low heat, stirring frequently to avoid sticking.
  7. Plate and garnish: Pour the soup into serving bowls. Swirl on some unsweetened dairy-free yoghurt for creaminess. Top with the crispy air-fried cannellini beans and broccoli. Finally, sprinkle with black pepper, chilli flakes, and sesame seeds to taste.
  8. Serve with bread: Accompany the soup with toasted sourdough or your preferred bread slices to complete the meal.
  9. Storage instructions: Allow any leftovers to cool completely, then store in the refrigerator for up to 2-3 days or freeze for up to 1 month. When ready to eat, defrost if needed and warm gently on the stovetop.

Notes

  • Frozen vegetables can be used to save time and add convenience without compromising flavor.
  • The air frying of beans and broccoli adds texture contrast to the smooth soup for an enjoyable mouthfeel.
  • If you don’t have a high-speed blender, blend in batches or use a regular blender and strain if desired for a smoother texture.
  • Adjust seasoning to taste; some miso paste can be quite salty, so add salt gradually.
  • For gluten-free option, serve with gluten-free bread or skip bread altogether.
  • Leftover crispy bean topping can be stored separately and reheated in the air fryer to maintain crispiness.

Find it online: https://cheftinaskitchen.com/vegan-green-broccoli-spinach-and-pea-soup-with-crispy-beans-recipe/