Broccoli White Bean Soup (vegan + high protein)
Broccoli White Bean Soup- easy to make and packed with nutrition, each bowl serves up 15 grams of plant-based protein! (vegan + gluten-free)
This Broccoli White Bean Soup is feel good food at its finest. It’s packed with fiber, antioxidants, healthy fats, and a nice punch of protein to keep you feeling satiated for hours.
It comes together quick and easy, and it makes plenty to have for leftovers during the week. Get ready to cozy up with a warm bowl full of healthy goodness!
Broccoli White Bean Soup Ingredients
- Extra Virgin Olive Oil- We’re using just one tablespoon of olive oil to sauté our base vegetables. You can sub any neutral flavored oil or use vegan butter. If you want to make it oil-free, you can use a small amount of broth to cook the vegetables instead.
- Onion and Garlic- Onion and garlic creates a flavor base for the soup. I typically go for 4-5 large garlic cloves but you can always add more if you like.
- Potatoes- Adding potatoes helps thickens the soup but they are not totally necessary. Make sure they are smaller potatoes so you don’t end up with an overly thick texture. I like yukon gold but russet potatoes will work as well. You don’t have to peel them as they will be blended.
- Broccoli- I tend to only use broccoli florets here but you can chop up the stem and cook it as well, so long as you include it in the total amount used.
- Cashews- Raw or roasted cashews will work here. They can even be salted, just keep in mind that you may want to add less salt to the soup if that is the case.
- White Beans- Great Northern Beans or Cannellini beans are both good options. I like to buy canned beans, just be sure to drain them before adding to the recipe. They are a great way to sneak in protein and fiber while adding to the overall creamy texture.
- Nutritional Yeast- Another key ingredient, nutritional yeast gives the soup a cheesy flavor while also adding a hefty dose of protein. I don’t recommend skipping it!
- Vegetable Broth- My go-to is Better Than Bouillon for the best flavor, plus I love that you can make your own broth by just adding water. I’ve linked to Amazon here but please note it is much cheaper in-store or on other sites such as Vitacost.
- Lemon Juice- Fresh squeezed lemon brightens the soup and adds vitamin C to help you absorb all of the iron in the soup. It is a must so don’t forget your lemons. ;)
- Salt- Add salt to taste. I find about 1 teaspoon is perfect for my liking.
How to Make Broccoli White Bean Soup
- Sauté the onion until translucent.
- Add the broccoli, potatoes, garlic and cashews. Cook for 5 minutes more.
- Pour in the broth and white beans. Simmer until potatoes are fork tender.
- Transfer to a blender, add nutritional yeast, lemon juice and salt. Blend until smooth and creamy.
- Taste test and adjust accordingly. Serve warm and enjoy!
How to Store Broccoli White Bean Soup
Leftovers are best stored in an airtight container in the refrigerator. They should keep for up to 5 days. Alternatively, you can freeze leftovers for up to 3 months. Be sure to let the soup cool completely prior to storing and freezing to prevent condensation and consequentially, freezer burn.
More High Protein Soup Recipes
- Vegan Tofu Chicken Noodle Soup
- Curried Red Lentil Pumpkin Soup
- Easy Lentil Spinach Soup
- Creamy White Bean Lemon Soup
- Easy Vegetable Minestrone Soup
White Bean Broccoli Soup (vegan + high-protein)
Easy to make and packed with nutrition, each bowl serves up 15 grams of protein!
Servings: 6 bowls
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, finely chopped
- 12 ounces broccoli florets
- 2 smalll yukon gold potatoes, diced
- 4 garlic cloves , minced
- 1 cup cashews, raw or roasted
- ¾ cup nutritional yeast
- 5 cups vegetable broth
- 4 tablespoons lemon juice
- salt to taste, I use 1 teaspoon
- 1 15-ounce can white beans , such as cannellini or great northern, drained and rinsed
Instructions
- In a large pot, warm the olive oil over medium-low heat. Add the onion and cook until translucent, about 3-5 minutes.
- To the pot, add the broccoli, potatoes, garlic and cashews. Continue to cook for 5 minutes more, stirring intermittent .
- Next pour in the broth and beans. Cover the pot and bring to a low boil then reduce to a simmer. Cook for about 15 minutes, or until potatoes are tender when poked with a fork. Remove from heat and set aside to cool off for about 10 minutes.
- Transfer the ingredients from the pot to a high speed blender. Add the nutritional yeast, lemon juice and salt. Blend until smooth and creamy. Taste test to see if you prefer more acidity (lemon) or salt. *If you prefer a little texture to your broccoli soup then you can scoop out some of the broccoli florets prior to blending. After blending until smooth, add the florets back to the blender and pulse a few times.
- Distribute the soup into bowls for serving. Garnish with shredded cheese, fresh cracked pepper and/or croutons, and enjoy!
Notes
Nutrition Facts are for 1/6th of the recipe. They are an estimate and will vary depending specific brands you choose.
Nutrition
Calories: 274kcal, Carbohydrates: 32g, Protein: 15g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 809mg, Potassium: 716mg, Fiber: 5g, Sugar: 4g, Vitamin A: 773IU, Vitamin C: 68mg, Calcium: 50mg, Iron: 4mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Found the Pinterest save button , but searching on Pinterest does not easily provide this recipe in the huge number of recipes shown. Help please, technologically impaired person.
Hi Sarah,
This looks absolutely delicious!
Can sweet potatoes be substituted?
I’m assuming you mean for the yukon gold potatoes? Yes you could use sweet potatoes but it will make the soup taste sweeter. You can also just omit the potato if you like.
Made this last night and it was amazing! My friend said it was restaurant quality and the best soup I’ve made so far . I only used half the amount of lemon which seemed perfect for my taste and no salt as the Better Than Bouillon (for my veggie broth) which has salt so it all balances out perfectly. Thanks for a recipe that will be in heavy rotation in this house!
I somehow mistakenly rated a 4 1/2 star on my review and that is not accurate… this is a brilliant recipe that I will be making all the time and it deserves 10 stars but that’s not an option… so I had to follow up with this to be sure my above review properly reflects how delicious this soup is!!! Also super easy and quick to make which is a bonus as well. Bravo and thanks for another brilliant recipe!!!
Thank you so much for the incredible review! <3
This was delicious! I do like more texture in my soups, so I used a hand-held stick blender in the pot and left some chunks, and I kept a few broccoli florets out while blending. I love a soup like this where we can use the broccoli stem, because nobody sees it (the stems are usually sweeter than the florets!) I had cooked dry beans the day before (instead of using canned), so I used about 3 cups of cooked beans. The 3/4 cup of nutritional yeast seemed like a lot for my taste, so I used only 2/3 cup, and I think next time I’ll go down to only 1/2 cup and see if that is better for me. I soaked my raw cashews for about 20 minutes while I was chopping the ingredients (not sure why! I guess I have always thought that will make them creamier.) This soup is very hearty and fulfilling. Thank you for the recipe!