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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
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Calories 306kcal


  • 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:


  • 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: 306kcal | Carbohydrates: 56g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Sodium: 1049mg | Potassium: 1552mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5345IU | Vitamin C: 145mg | Calcium: 216mg | Iron: 6mg