This soup was incredible! So much flavor and so very simple. It was a very quick throw-it together meal after we got home from the studio. I came across a recipe in Whole Living Magazine’s January/February issue where they featured their “28-day Action Plan”, a sort of cleanse / detox and fitness plan for the New Year. Their plan isn’t as limiting as the cleanse I am on, so I took this recipe and altered it slightly to make it vegan/cleanse friendly. The original recipe calls for chicken stock and shavings of fresh parmesan cheese, both of which I am sure would be delicious. I substituted vegetable broth for the chicken stock and left off the cheese. I also had Great Northern beans on hand and the recipe called for Cannellini beans, these worked just as well. Since the recipe called for salt and pepper to taste on each serving it was nice as I could easily leave out the salt for mine and Mark could add a sprinkle to his, as he wanted.
The soup was so thick and hearty, the creaminess achieved from the beans made it impossible to believe there wasn’t a bit of dairy in there. The toasted pine nuts were the perfect addition to complete this soup, those little guys have so much flavor and when toasted they just explode with taste. To top it all off, this dish is loaded with fiber and is very low in fat and calories. It took about 30 minutes to make from start to finish. This soup is very thick, which I loved, I actually ended up adding in a bit more vegetable broth than the recipe called for, if you like a thinner soup you could certainly add more stock to get the consistency to your liking. This really was a complete meal in a bowl and not only cleanse friendly, but hubby approved, too. (Though he couldn’t resist putting a light sprinkle of shredded extra sharp cheddar on top) I am telling you, if you love broccoli, you absolutely need to make this soup.
Creamy Broccoli Soup (Vegan)
adapted from Whole Living Magazine, January/February 2011
serves 4
1 head organic broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 garlic cloves, thinly sliced
One 15-ounce can organic Great Northern beans, drained (Cannellini beans would work here as well)
2 1/2 cups vegetable broth
Kosher salt and freshly ground black pepper
1 tablespoon pine nuts, toasted
Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and broth and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan or cheddar cheese, if you wish.
15 Responses
Just made this with fresh broccoli from my garden, and it’s WONDERFUL. I didn’t have white beans on hand (somehow, I always end up with lots of black beans, and no white ), but I did have chick peas, so I used those. Lovely! It’s chilly and rainy today, and this soup is perfect!
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I used red lentils to add thickness to the soup – they are tiny and break down so much that you don’t even know they’re there. Thanks for this recipe…I just took a spoonful as it’s on my stove now!
Katie, what a great idea!! Thanks so much for sharing. I am so glad you like it.
WOW! i am eating this soup as I type! Its so hardy and delicious! I am eating with four other vegans and they all agree. I found your blog when searching for a broccoli soup recipe. Great blog! I am already planning tomorrows dinner! THANK YOU from Sydney, Australia!
hearty — sorry just a small correction
I just found your recipe and it was perfect to use up some broccoli I had in the fridge. I recently decided to attempt to eat as much of a vegan diet as I can manage and this was amazing! Thanks for posting this great soup!
This looks fantastic — will make it soon.
[…] and easy. I've modified this slightly from the original recipe pinned from Beth's site Tasty Yummies […]
I added courgette/ zucchini to thicken it.
Instead of vegie stock I had reserved the liquid from the black beans I boiled ad used it with stock powder.
It was fabulous- I’m going to make this for lunches!
Many thanks.
I just made this for the first time… I wouldn’t make it again with beans – they are too fibrous and their flavor detracts from rather than enhances the brocolli. I’ll try again with zucchini or potatos.
Sorry you didn’t care for the beans Chrys. I have made this several times and have never found it too fibrous, I quite like them myself, never found the flavor to overpower the broccoli. What type of beans did you use? I bet it would be delicious with the potatoes though.
[…] Thankfully, Pinterest. I’ve found a number of gluten-free and vegetarian or vegan recipes that are both tasty and easy. I’ve modified this slightly from the original recipe pinned from Beth’s site Tasty Yummies. […]
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Wonderful recipe. I love the flavor of the beans mixed with the broccoli. I doubled the recipe and forgot to get an extra can of beans. I did have a can of garbanzo beans at home, so I mixed a can of garbanzo beans and a can of great northern beans, it came out excellent. A very thick, and hearty soup. This recipe made me love broccoli all over again. Many thanks.