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Vegan Broccoli White Bean Soup (Vegan & Gluten Free)
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.
Course Soup
Cuisine American
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 5
Calories 306 kcal
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.
Calories: 306 kcal | Carbohydrates: 56 g | Protein: 21 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 1049 mg | Potassium: 1552 mg | Fiber: 15 g | Sugar: 8 g | Vitamin A: 5345 IU | Vitamin C: 145 mg | Calcium: 216 mg | Iron: 6 mg