Vegan Creamy Super Greens Soup

  1. Heat a large soup pot on medium high, and drizzle in about 1 tbsp of olive oil. 
  2. Add onion, carrot, celery and leek, and sautée for around 5 minutes, until softened and fragrant. 
  3. Add in garlic, 1.5 tins butterbeans and a pinch of salt and pepper, and cook for another minute or two. 
  4. Pour in vegetable stock, almond milk and sprigs of thyme, stir well and cover with lid. Turn down to medium low, and simmer for 15-20 minutes. 
  5. While this simmers, heat some olive oil in a small pan on medium high. Add sliced shallots and reserved butterbeans and fry until crispy and golden. Season with salt and pepper and set aside. 
  6. Once the soup is slightly reduced, remove thyme stalks and add in the frozen peas, kale and spinach. Cook for 2 minutes until the peas and kale are softened and the spinach is wilted. 
  7. Carefully add the soup to a blender, and blend on high until silky smooth. Pour back into pot, and gently simmer. Check seasoning and add more salt and pepper if needed. 
  8. Serve with a drizzle of coconut cream or yoghurt, and top with the crispy shallots, butterbeans, flaked salt and chilli flakes.

This recipe uses Almond Breeze® Unsweetened

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Serves 4


250ml Almond Breeze Unsweetened 

1 onion, diced

1 shallot, sliced 

2 carrots, peeled and diced 

1 leek, chopped

3 stalks celery, chopped 

3 cloves garlic, crushed 

2 tins butter beans, drained and rinsed, half of one tin reserved

1 cup frozen peas

2 cups spinach

1 cup kale, washed and roughly chopped 

3-4 sprigs of fresh thyme

500ml vegetable stock

salt and pepper 

olive oil 

chilli flakes (optional)