Step 1

Preheat the oven to 160Fan/180ºC and prepare all of the vegetables.

Step 2

Into a large roasting tin: add the broccoli, courgette, pepper, leek, garlic and thyme. Drizzle over 2 tbsp olive oil and season with salt and pepper. Roast for 30 minutes, tossing well every 10 minutes (so that the broccoli florets don’t burn), until tender.

Step 3

At the same time: drain and pat dry one tin of the beans and lay out on a roasting tray. Drizzle with 1 tbsp olive and some salt and pepper. Roast for 25-30 minutes, until crispy and tender.

Step 4

Meanwhile: thaw the peas, drain the beans and prepare the stock.

Step 5

To make the soup: allow the roasted vegetables to cool down for 20 minutes. Reserve a few small broccoli florets for serving, and keep a few peas to one side. Pour the remaining vegetables into a blender jug with the peas, basil, second tin of drained butterbeans, coconut milk, lemon juice, nutritional yeast, tahini, miso and stock (or water). Blend until really smooth and creamy, adding more or less liquid as desired.

Step 6

To serve: warm the soup back up in a saucepan and ladle into bowls. Spoon over some coconut yoghurt and top with the broccoli florets, some extra peas and roasted beans, if you like. Add on a drizzle of olive oil, some chilli flakes, extra herbs and grated vegan cheese, if you like.

Step 7

Eat straight away or allow to cool and keep in the fridge for 2-3 days in sealed containers or in the freezer for 1 month. Allow to defrost before warming back up.