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

Calories 306kcal

Author Abbey Sharp

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.

Nutrition