Vegan Cream of Broccoli Super Soup

The pure, natural flavor of broccoli shines in this easy, fat-free soup.  The trick to this dairy-free,  gluten-free recipe is creamy white cannellini beans.  They are pureed into the soup for rich texture and healthy protein and fiber. 

EASY         Servings: 6       Ready In: 15 minutes

Ingredients

2 stalks celery
1 small carrot
¼ tsp. thyme
2 big heads of broccoli (about 1 ½ pounds)
1 can cannellini beans
2 bay leaves
4 cups vegetable broth
2 cups water
2 tbsp nutritional yeast
1 packet Moringa vegetable powder


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Gather ingredients

Moringa vegetable powder brings even more flavor and nutrition to this healthy recipe. You can omit if you don't have any. 

To make the soup: Peel the carrot. Roughly dice the carrot and celery.  Place the carrot, celery, and thyme in a large pot. Cover and cook over medium heat, just 3-5 minutes, until aromatic. If vegetables start to brown, simply add a splash of water and reduce the heat. 

For the broccoli, separate the florets from the stalks. Trim and peel the stalks. Discard the rough end and the woody peel. 8 Roughly chop the peeled stalks.
Drain and rinse the cannellini beans. 

Place the broccoli, beans, bay leaf, vegetable stock, and water into the pot with the celery and carrot. Cover and bring to a boil. Cook over high heat just until the broccoli is tender, just about 8-10 minutes. You still want it to be bright green so don't overcook the broccoli.  The broccoli is tender when a stalk piece can easily slide off the tip of a knife. Remove the soup from heat. 

Remove the bay leaf. Add the nutritional powder and Moringa vegetable powder. Use an immersion blender to puree the soup. Puree until creamy. Taste to adjust seasoning. 

Garnish with steamed broccoli florets and serve

Chef's Tip:  For an even easier version, use frozen broccoli.  Get a big 2 pound bag and just toss everything into the pot.  Simmer until the carrots are tender, puree and enjoy!



Yield: 8 cups

Nutrition Facts
Serving size: 1/6 of a recipe (about 1 1/2 cups).

Amount Per Serving
Calories 130.07
Calories From Fat (5%) 5.89
% Daily Value
Total Fat 0.71g 1%
Saturated Fat 0.1g <1%
Cholesterol 0mg 0%
Sodium 154.4mg 6%
Potassium 762.95mg 22%
Total Carbohydrates 23.7g 8%
Fiber 8.09g 32%
Sugar 4.41g
Protein 9.57g 19%
Calcium 104.68mg 10%
Iron 113.53mg 631%
Vitamin A 2173.66IU 43%
Vitamin C 0.08mg <1%

 


Yellow, green, purple? Cauliflower isn't just white...Join Chef Katie as she shares the rainbow of Cauliflower at the farmers market. More recipes and videos at: www.plants-rule.com