Creamy, smoky and packed with plant-powered goodness, this green bean soup is anything but ordinary. Made with fresh green beans, fragrant shallots and garlic, a hint of chipotle heat and finished with rich coconut milk, it’s a bold twist on a comforting classic. Whether you’re craving something light yet satisfying or looking to warm up with a nourishing bowl, this dairy-free, veggie-packed soup delivers flavor in every spoonful.
Green Bean Soup
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Ingredients
- 2-3 Tbsp. avocado oil
- 3 garlic cloves minced
- 3 shallots chopped
- 2 green onions chopped
- 1 lb. fresh green beans cut in small pieces
- 4 cups organic vegetable broth
- 1-2 cups unsweetened coconut milk
- 2 tsp. garlic powder
- 1 medium-sized dried chipotle
- Salt and pepper to taste
Instructions
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In medium saucepan, sauté vegetables in avocado oil.
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Mix and add vegetable broth along with whole chipotle.
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Cover with lid and cook for approximately 25 minutes.
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Add coconut milk. Simmer for another 5 minutes or until beans are tender.
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Discard chipotle and transfer mixture to high-speed blender and pulse for 60 seconds.
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Serve hot with croutons.
Notes
Nutrition
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