This flavour packed Creamy (No Cream!) Vegan Broccoli Soup with White Beans is High Protein & High Fibre, and a perfect vegetarian lunch that you can meal prep in advance.
If you haven’t noticed, lately I’ve been on a soup kick. It started with a slight chill in the air, and then we got hit hard with a cold Canadian fall. The answer: warming veggie soup! At least, that was the idea behind this vegan broccoli soup. I wanted to sneak in some protein to increase the satiety factor, and I wanted to use up the broccoli that was sitting in my fridge looking sad and neglected. Well friends, I have now made three batches of this (and froze some) so that I will have lots for the months to come.
Table of contents
Why This Recipe Works
There’s no shortage of reasons as to why this vegan broccoli soup needs to be part of your fall meal rotation.
- High protein
- Gluten free
- One pot (who has time for dishes?)
- Packed with vibrant, fibre-rich veggies
- Warming and cozy for the fall
So much good stuff it hurts! To make this soup, you will need:
- Onions, Celery, Garlic, Parsnips – These veggies will be our base aromatics for this soup, key for a good flavour base!
- Broccoli – What’s a good broccoli soup without broccoli? Broccoli is a cruciferous vegetable rich in nutrients like vitamin K, vitamin C, and folate. It also provides a beautiful green colour from its chlorophyll pigment.
- White Beans – Key for adding protein, fibre, and plant-based creaminess to this soup. They don’t have a strong flavour either, so you’ll hardly notice this nutritious addition.
- Reduced Sodium Vegetable Broth – This can be bought as a premade stock, or made from bouillon cubes. Feel free to use chicken broth if you aren’t vegan!
- Frozen Kale – Like broccoli, kale is a nutritional powerhouse. Frozen kale makes it even more convenient for tossing into soups.
- Nutritional Yeast – An inactive yeast that has a cheesy flavour, similar to parmesan. Nutritional yeast is a good source of plant-based vitamin B12 and protein.
- Fresh Dill, Basil, and Chives – Don’t neglect the power of fresh herbs in your soup! Of course, feel free to omit any you don’t have or use dried if that is most convenient to you.
How To Make This Recipe
This vegan broccoli soup is so easy to make, it only requires one pot! To a large soup pot, add the olive oil over medium heat and sauté the celery, onion, and parsnips for 5 minutes. Add the garlic, and sauté until fragrant, around another minute. Season with some salt and pepper. I like to layer my seasonings as I go!
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 with toppings of choice. SO SO YUM.
For those of you who prefer a richer feel, adding in coconut milk is another great option. Now, let’s talk toppings! I love topping my soup with coconut yogurt, hemp hearts, chili flakes, and pine nuts. If you aren’t plant-based, a dollop of sour cream or greek yogurt would also be delicious. The options are honestly endless here- let your pantry and fridge be your guide!
Last secret: this vegan broccoli soup is GREAT for batch prepping. In fact, I’m banking on having some leftover for those busy 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 it is easily stackable.
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.
Yes! White beans are key in keeping the soup a vibrant green, but kidney beans would also work if you don’t mind a muddy colour. You can also try experimenting with softened lentils.
This soup should last about 5 days in the fridge or 6 months in the freezer.
More Recipes You May Like
If you enjoyed this vegan broccoli soup, I have loads of other delicious plant-based soups on the blog!
- 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’s your favourite soup for the chilly weather? Let me know in the comments below!
Vegan Broccoli White Bean Soup (Vegan & Gluten Free)
- 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
- 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.
Updated on October 20th, 2022
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.