Green Bean Velvet Soup has the velvety smoothness of a classic French velouté sauce and the comfort-food flavor of green-bean casserole. It’s healthier and easier than either one, though. No butter, no canned soup, no canned fried onion rings, no baking or stirring, yet a rich and creamy flavor! The roasted flavor comes from toasted bread and roasted cashews, with extra umami from the mushrooms.
Green Bean Velvet Soup dishes up elegantly but costs just $1.81 for a one-cup serving, using organic ingredients.
Blend just six ingredients for satisfying soup in less than ten minutes of active time. Serve it plain or with a dollop of cashew yogurt. Add a scoop of hummus and some roasted veg for a complete and quite fancy-looking meal (see note below the recipe). Serve with crusty bread to mop up every bit.
| Prep Time | 8 minutes |
| Cook Time | 7 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
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- 12 ounces fresh green beans
- 4 ounces white button mushrooms or baby bellas, about 6
- 1/2 cup roasted cashews
- 1 teaspoon salt
- 2 1/2 cups water
- 2 slices whole-wheat bread or gluten-free bread
Ingredients
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- Remove any stems from green beans and take a slice off each mushroom stem. No need to chop or slice them; let the blender do the work later. Put all ingredients except for bread in a medium pot and bring to a boil over high heat. Cover and reduce heat to medium low so that water barely boils and cook until green beans are fork-tender, about 7 minutes. Allow to cool for 15 minutes.
- Toast bread and cut each slice into about six pieces to make it easier to blend. Add cooled green-bean mixture and blend on high for about a minute until very smooth. Taste and add more salt or water as desired.
- Reheat soup if desired or serve warm. Optionally, add yogurt, hummus, or roasted vegetables. Keeps refrigerated for five days.
For the picture above, I roasted four chopped carrots and two chopped red bell peppers tossed with a little olive oil and salt for 25 minutes at 425°F ( or 400°F convection for 20 minutes) until they started to brown. I blended half the roasted vegetables into two cups of Win Win Win Hummus and saved the rest of the veg for garnish. By stopping the blender just before the vegetables where completely combined, the hummus came out with lovely tan-and-orange streaks.
Nutritional Information for Green Bean Velvet Soup
The nutrition label is for a one-cup serving. Nutritional information is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.
