Herby Green Soup with Butter Bean Croutons (vegan, high-protein)

This herby green soup is fresh, creamy, and surprisingly filling - the kind you make when you want something nutritious but still flavourful and comforting. Silken tofu blends in for protein and silkiness, potato gives it a bit of body, and spinach, broccoli, and courgette are what make this vibrantly green.

Finished with lemon, herbs, nutritional yeast, and crispy butter bean croutons on top, it’s a simple meal that feels wholesome, tastes amazing, and comes together really easily.

Why You’ll Love This Creamy Green Soup Recipe

• Creamy without dairy — tofu + potato make it naturally velvety.
• Protein-rich + filling — the tofu and beans make it a meal, not just a starter.
• Packed with greens & herbs — spinach, broccoli, basil, parsley... bright and energising.
• Simple prep and one pot — easy to cook, easy to blend, minimal effort.
• Crispy butter bean croutons — like the best part of a salad topping, but on soup.
• Lemon + herbs lift everything — fresh, fragrant, and not at all heavy.

What You’ll Need To Make This Vibrant Green Soup

Greens + Veg: broccoli (including the stalk), courgette, spinach, potato for body.
Aromatics: onion + garlic to build the base flavour.
Creaminess: silken tofu makes it thick, silky and protein-rich.
Flavour boosters: basil, parsley, lemon zest + juice for brightness.
Umami depth: nutritional yeast adds cheesy umami flavours a B-vitamins.
Topping: butter beans roasted until crisp - salty, peppery, golden.

Tips For The Best Green Soup

• Use the broccoli stalk — it adds body and fibre, reduces waste, and is just as nutrient-rich as the florets
• Add spinach right at the end to keep the colour bright and fresh.
• Season at the end after blending — salt carries differently once silky.
• Roast the beans well — let them dry properly before oiling for maximum crisp.
• Finish with lemon last — keeps the flavour sharp, not dull or cooked-out.
• Adjust thickness with extra stock or water depending on preference.

Storage & Reheating

• Fridge: up to 3–4 days in a sealed container.
• Freezer: 2–3 months
• Reheat gently on the hob until warm, then top with fresh croutons or re-crisp beans in the oven/air fryer for 5 minutes.

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Herby Green Soup with Butter Bean Croutons (vegan, high-protein)

Yield: 3-4

Author: Emily Maun

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A vibrant, nourishing green soup that’s creamy without cream - thanks to silken tofu and nutritional yeast. Broccoli, courgette, spinach and herbs make it fresh, bright and full of flavour, while butter bean croutons bring the perfect contrast: crispy, golden, and so satisfying. High in protein, packed with fibre, and loaded with greens - this is comfort food that also feels genuinely energising.

Ingredients

For the butter bean croutons:

• 1 tin butter beans, drained & rinsed
• 1 tbsp olive oil
• ½ tsp oregano
• ¼ tsp smoked paprika
• Salt & pepper

For the soup:

• 1 tbsp olive oil
• 1 medium white onion, diced
• 3–4 garlic cloves, minced
• 1 courgette, sliced
• 1 head broccoli (approx. 300g), florets + stalk
• 1 medium potato, peeled & cubed small
• 1 litre vegetable stock
• 3 packed cups fresh spinach
• 300g silken tofu
• Handful fresh basil
• Handful fresh parsley
• 1 tsp lemon zest
• Juice of 1 lemon
• ½ cup nutritional yeast
• Salt & pepper to taste

For serving:

• Olive oil drizzle
• Chilli flakes
• Black pepper

Instructions

1. Preheat oven to 200°C. Pat beans dry, toss with oil, oregano, smoked paprika, salt & pepper. Spread onto a tray and roast 18–20 minutes until golden and crisp.
2. Heat olive oil in a large pot. Sauté onion 5 minutes until translucent.
3. Add garlic, courgette + broccoli stalk, cook 5 minutes more.
4. Add potato + stock. Bring to a simmer and cook 8–10 minutes until the potato is soft.
5. Add broccoli florets, simmer 4–5 minutes, then add spinach for the final 1–2 minutes just to wilt.
6. Blend the soup with silken tofu, basil, parsley and lemon zest until silky smooth.
7. Return to the pot and heat gently.
8. Turn off the heat and stir in nutritional yeast, lemon juice, salt + pepper. Adjust thickness with extra stock if needed.
9. Serve hot topped with butter bean croutons, olive oil, chilli flakes + black pepper.