This flavour packed Creamy (No Cream!) Vegan Broccoli White Bean Soup is High Protein & High Fibre, and a perfect vegetarian lunch that you can meal prep in advance.
If you haven’t noticed I am on a soup kick. It started with the cold weather and my love for all things soup became even stronger, especially when I got pregnant and became totally turned off by all raw vegetables. The answer -veggie soup! Well that was the idea behind this vegan broccoli white bean soup. I wanted to sneak in some protein (because as a preggers, some nights I also can’t tolerate meat too well), and I wanted to use up the broccoli that was sitting in my fridge looking sad from my all-day morning sickness. Well friends, I have now made three batches of this (and froze some) so that I will have lots for the months to come.
What is in this Vegan Broccoli White Bean Soup?
So much good stuff it hurts! To make this soup, you will need:
- Olive oil
- Onion
- Celery
- Parsnips
- Garlic
- Broccoli
- White beans
- Reduced sodium vegetable broth (or chicken stock if not vegan)
- Frozen kale
- Lemon juice, to taste
- Nutritional yeast
- Fresh dill
- Fresh basil
- Fresh chives
How do I make this soup?
This soup is so easy to make in one pot! To a large soup pot, add the olive oil over medium heat and saute the celery, onion, and parsnips for 5 minutes. Add the garlic, and saute until fragrant, another minute. Season with some salt and pepper. I like to layer my seasoning!
Add the broccoli, white beans, and stock, cover and reduce heat to a simmer. Continue to cook until the parsnips and broccoli are soft. Next, add the kale, dill, basil, chives, juice, and nutritional yeast. Cook for another 3-5 minutes on medium low.
Add to a high speed blender and puree until very smooth. Season with salt and pepper to taste. Serve topped with a swirl of vegan yogurt, dill, hemp hearts, toasted pine nuts and chilli flakes. SO SO YUM.
How do you get this vegan soup creamy without cream?
I love pureeing beans into soup (I did it in this mushroom soup too!) It helps get the soup pretty creamy without any excess cream. I would recommend making sure your veggies are really soft before you puree and using a nice high power blender to get it crazy smooth.
Can I add cream or coconut milk if i want?
Sure! If you want to add a little more fatty mouth feel to this soup (which would be delishhhh) then of course, add a little cream, yogurt or coconut milk at the end when you puree the soup.
Can I batch meal prep this soup and freeze it?
I did! In fact, I’m banking on having some leftover when I give birth so I have lots of hearty soups to help with my milk production on the days I don’t want to cook dinner. I simply transfer the soup to a freezer bag and lay it flat in my freezer so I can stack all of my soups.
How long will this recipe last in the fridge or freezer?
This soup should last about 5 days in the fridge or 6 months in the freezer.
Do you have other tasty vegan soups on your blog?
You bet! Here are some favourites!
VEGAN BEET SOUP WITH APPLES & GINGER
VEGAN ROASTED CAULIFLOWER SOUP WITH PARSNIPS
CREAMY VEGAN MUSHROOM SOUP WITH ROSEMARY
VEGAN YELLOW BEET COCONUT CURRY SOUP
What are some of your favourite soups that you would like to see me turn into a hearty meal? Let me know in the comments below!
Vegan Broccoli White Bean Soup (Vegan & Gluten Free)
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 stalks celery diced
- 2 large parsnips peeled and finely diced
- 3 cloves garlic minced
- 1 lb head broccoli florets finely diced (about 6 cups)
- 2 x 19 oz can white beans drained and rinsed
- 5 cups reduced sodium vegetable broth or chicken stock if not vegan
- 3 cups frozen kale
- 1 -2 tbsp fresh lemon juice to taste
- 10 tbsp Nutritional yeast
- 6 tbsp dill
- 6 tbsp fresh basil
- 1/4 cup fresh chives
- Generous salt and pepper to taste
For topping:
- Red chilli flakes
- Pine nuts toasted
- Coconut yogurt
- Fresh dill
- Hemp hearts
Instructions
- To a large soup pot, add the olive oil over medium heat. Add in the celery, onion, and parsnips and saute for 5 minutes.
- Add the garlic, and saute until fragrant, another minute. Season with some salt and pepper.
- Add the broccoli, white beans, and stock. Cover and reduce heat to a simmer. Continue to cook until the parsnips and broccoli are soft.
- Add the kale, dill, basil, chives, juice, and nutritional yeast. Cook for another 3-5 minutes on medium low.
- Add to a high speed blender and puree until very smooth. Season with salt and pepper to taste.
- Serve topped with a swirl of vegan yogurt, dill, hemp hearts, toasted pine nuts and chilli flakes.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
Alanna says
Was looking for a hearty soup and this was so good! Greens plus protein! I added some cheese on top because I’m not vegan and it was awesome. Thank you!!
Abbey Sharp says
so happy you loved it!