Green Bean and Carrot Soup (Vegan, Gluten-Free)

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Green Bean and Carrot Soup

This is a very basic vegan soup. If you have a lot of green beans, you can freeze them and make this soup in a flash whenever you feel like eating soup. The sweetness of onion and carrots enhances the flavor.


1 Tbsp olive oil
1 onion, chopped
2 carrots, peeled and sliced
1 lb (450g) green beans, trimmed and cut in half
2 cups vegetable stock
1/2 cup almond milk
1/2 tsp salt
1/2 tsp dry herb of your choice
1 tsp fresh or dry parsley flakes (optional)


  1. Heat oil in a medium pan and sauté onion until translucent.
  2. Add carrots and green beans and sauté a little longer.
  3. Add vegetable stock and cook until the vegetables are tender.
  4. Purée the soup using a hand blender or blender.
  5. Add almond milk, salt and herb and adjust the taste.
  6. Transfer the soup to soup dishes and top with parsley flakes (optional).
  7. Infuse love and serve.

Servings: 4


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