This is a healthy Broccoli Soup that thick and creamy, but totally vegan!
I have a small confession to make. Â As a hardcore soup devotee, I am constantly cooking up new soups. Soups are a staple in my winter diet; I love how you can make them full of goodness, and they are comforting and warm me up. But I only share about 1/10 of the recipes I create.
I’m sorry.
Most of the time, I am not thinking about putting my soup recipes on the blog. Â I’m thinking about throwing some ingredients together to make a healthy, filling lunch, or using up all the unused vegetables before I go grocery shopping for the next week. Â
That’s what happened with this soup. I had some broccoli that I didn’t end up using so its fate became Broccoli Soup. Â Only this time I remembered to take photos before I scarfed it down so I can share it with you. Â
I’m going to try to do this more often because my soup creations are some of my favorite things that come out of my kitchen. Â I don’t think most people get as excited about soup recipes as I do, but they deserve more recognition. Â Soups are the best way to pack a ton of nutrition into a tasty, easy package. If you haven’t, make friends with soup!
Not all soups are created equally, of course. Â Broccoli Soup is one of those soups that sounds like it’s always healthy no matter what, but sometimes it’s anything but healthy. Â Broccoli Cheddar Soup, I’m looking at you. Â Cream of Broccoli Soup, anyone?
This Broccoli Soup, however, has healthy written all over it. Â It’s perfectly creamy and flavorful, yet it’s vegan! How did I do that? Cannellini beans get blended up to make a creamy mouthful so pleasant, you won’t miss the cream or cheddar. Promise. Â The beans also add fiber, protein, calcium, and iron, but no fat. Dairy can’t make that claim. Check out the nutritional stats under the recipe. Â This one is a keeper!
This Broccoli Soup is flavorful, filling, and total comfort in a bowl. Â I hope you give it a try!
PrintBroccoli Soup
- Total Time: 30 minutes
- Yield: 6 1x
Description
This Broccoli Soup is creamy and delicious; you’ll never guess it’s vegan!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg (freshly grated, if possible)
- 1 tablespoon fresh lemon juice
- 6 cups vegetable stock
- 3 cups chopped broccoli (stems included, from about 1 large head)
- 2 (15 ounce) cans cannellini beans, drained and rinsed
Instructions
- Heat the oil in a large stock pot over medium heat.
- Add the onion and cook until softened and slightly browned, about 8 minutes
- Add the garlic and cook for 30 seconds.
- Add the salt, pepper, nutmeg, lemon juice, and vegetable stock and bring to a simmer.
- Add the broccoli and bring to a simmer again. Simmer until the broccoli is soft, about 10 minutes.
- Stir in the beans.
- Transfer the soup, in batches if necessary, to a blender. Blend on medium to desired consistency. I prefer to leave some texture, but you can also blend until perfectly smooth if you prefer.
- Bring the soup back to temperature on the stove.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: soup
Nutrition
- Serving Size: 1 bowl
- Calories: 206
- Sugar: 1.8g
- Sodium: 64.1g
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 8.3g
- Protein: 11.8g
Cristy says
Delicious and easy
Mathew says
I prefer to use potatoes instead of beans. The flavor is much earthier. I also add in nutritional yeast for added nutritional value and a “cheesy-ish” flavor.
Alina says
Oh yes, it’s a keeper indeed. Dairy-free and rich in proteins, fiber, minerals, and vitamins. OMG, the perfect nutrition in a bowl. Thank you, Maryea!
Maryea says
Thank you, Alina! 🙂