Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 scallions, sliced (white and green parts separated)
- 2 tablespoons chopped peeled fresh ginger
- 2 cloves garlic, smashed
- 5 carrots, chopped
- Kosher salt and freshly ground pepper
- 1 14-ounce can light coconut milk
- 1 15-ounce can cannellini beans, undrained
- 1/2 acorn squash, seeded and chopped into 3/4-inch pieces
- 3 cups roughly chopped broccoli florets and tender stems (about 1 head)
- 2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving
Instructions
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
- Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
- Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.
Nutrition Facts
| Calories | 440 |
| Total Fat | 20 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 0 milligrams |
| Sodium | 575 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 14 grams |
| Protein | 14 grams |
| Sugar | 7 grams |
Reviews
Recipe looked promising but was very bland.
This was SO good! I changed it up though, we like texture so I blended the squash and kept the beans whole. Also roasted the squash with cinnamon.
CB
I made this tonight very refreshing soup. Slightly spicy just not enough carrot flavor though. I will make this again adding more carrots.
Super tasty!
This was amazing!!! The whole family loved it, especially with the toppings! I decided to use delicata squash instead of acorn squash, and it came out great! The flavors of the soup itself are very complex; it is really good!
Wow – so good! The prep took forever – that’s a lot of washing, peeling and chopping veg. But if you’ve got the time, or if you prep all the veg ahead, it’s worth it. I used regular yellow onion as we were out of green onions when making the soup base. It was fine but the green onion garnish would have been a nice addition so I will make sure to have them next time I make it. I used vegetable broth instead of water like others – definitely more flavorful that way. Make sure you’re generous with the salt & pepper, and season well during and after cooking. The topping really makes this soup – the croutons add a nice crunch and the broccolini and squash are complementary flavors to the ginger. You could definitely play around with this as a base recipe. I think some toasted pepitas would be nice as a crunchy topping if you’re gluten-free. I love that this is healthy, satisfying, delicious, AND vegan!
Omg so good. Perfect medley of flavors. I used vegetable broth instead of water. Maybe a little nutmeg and turmeric for extra spice. We used focaccia bread and it went perfectly. Make sure to chop broccoli in small bite size amounts.
I don’t love cooked carrots, so I wasn’t sure how I would like this soup, but I was having a vegan dinner guest, so I took a chance. I changed out the roasted squash for cauliflower, and it was a HUGE hit. Everyone loved it, vegan or not. It had a hearty, gingery taste to it, and the roasted veggies and croutons gave it a lot of body. Effort vs. reward, too, this is a winner – not that hard to make, especially if you have an immersion blender!
Surprisingly good and filling. I added a bit of sage.