Green Bean Velvet Soup
Creamy soup that tastes like green-bean casserole. Eat it plain or top with yogurt, hummus, or roasted vegetables. Makes four cups for four main-dish servings or side dishes. Vegan, vegetarian, no added fat, gluten-free if made with gluten-free bread.
Servings Prep Time
4servings 8minutes
Cook Time Passive Time
7minutes 15minutes
Servings Prep Time
4servings 8minutes
Cook Time Passive Time
7minutes 15minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Reheat soup if desired or serve warm. Optionally, add yogurt, hummus, or roasted vegetables. Keeps refrigerated for five days.
Recipe Notes

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

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