I love a good bowl of soup at this time of year.
There’s just something so cosy about curling up on the sofa to eat soup, especially when you’ve made it yourself.
This particular recipe is incredibly easy, so it’s perfect for lazy days — you just shove everything in the same saucepan, blend it all up, and serve. (I like to have mine with wholemeal toast on the side for dunking.)
The creaminess of the soup comes from the cannellini beans. It feels indulgent but it’s actually very healthy, what with all the vegetables, and the beans are a good source of protein.
(In the interests of full disclosure I should add that I took the basic recipe for this soup from the first Deliciously Ella book and then adapted it to suit my tastes and the contents of my fridge. Buying Deliciously Ella was my first proper foray into vegan cooking and I often use the recipes when I’m stuck in a rut.)
Anyway, if you want an easy, healthy, make-ahead lunch that you can microwave in (three) minutes, this is the soup for you.
Creamy Green Vegetable Soup
Suitable for: vegetarians, vegans (It depends on the stock you use; some vegetable stock says ‘may contain milk’ on the packet.)
Ingredients (makes two portions)
- 450ml vegetable stock
- 1 cup (250ml) frozen peas
- Half a broccoli head, chopped up into small pieces
- 300g (1 large tin) cannellini beans, drained
- 1 tsp basil (dried or fresh, whatever you have to hand)
- Salt and pepper to taste
- Optional: Dairy-free pesto (This is a tasty addition if you particularly like the flavour of basil. Sacla make a dairy-free pesto you can find in the free-from section of most supermarkets. It tastes exactly the same as the regular one but is made from tofu instead of cheese.)
- Optional: Half a large courgette, spiralised, and a little olive oil
- Optional: If you’re using the spiralised courgette, put it to one side and sprinkle over a little salt over to help reduce the water content and ensure your courgetti is firm, not soggy.
- Boil the kettle. Dissolve the stock cube in 450ml water.
- Transfer the stock to a medium-sized saucepan and bring it to the boil on the hob.
- Once the water is bubbling, add the peas, broccoli, and cannellini beans and leave to cook on a low heat for ten minutes.
- Once the ten minutes are up, take the soup off the heat. Add the basil and some salt and pepper.
- Blend the soup until smooth using your equipment of choice. I use a stick blender; my mum prefers her countertop one.
- Once blended, put the soup back on a low heat to make sure it’s hot enough.
- Optional: If you’re adding courgetti, warm the olive in a small frying pan over a low heat and then add the spiralised courgette. Cook for 4-5 minutes, until firm but not browned.
- Optional: Stir the pesto into the soup.
- Once the soup is warm enough to eat and seasoned to your liking, transfer it to bowls. Serve and enjoy.
- Alternatively, you can let the soup cool and then store it in the fridge. It’ll keep for up to three days.
What’s your favourite variety of soup? Do you have any serving suggestions? Let me know in the comments!
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Beth, 25, South East England.
Lover of books, dogs, yoga, travel, gin, and the Oxford comma.
I write about cruelty-free beauty, vegan & veggie food, and trying to lead a less wasteful life. I throw the odd think piece in there, too.