clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Broccoli Soup


This Broccoli Soup is creamy and delicious; you’ll never guess it’s vegan!


  • 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


  1. Heat the oil in a large stock pot over medium heat.
  2. Add the onion and cook until softened and slightly browned, about 8 minutes
  3. Add the garlic and cook for 30 seconds.
  4. Add the salt, pepper, nutmeg, lemon juice, and vegetable stock and bring to a simmer.
  5. Add the broccoli and bring to a simmer again. Simmer until the broccoli is soft, about 10 minutes.
  6. Stir in the beans.
  7. 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.
  8. Bring the soup back to temperature on the stove.
  9. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: soup


  • 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