White Bean Broccoli Soup (vegan + high-protein)

4.72 from 7 votes

Easy to make and packed with nutrition, each bowl serves up 15 grams of protein!

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch, Soup

Cuisine: American

Servings: bowls

Calories: 274kcal

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
¼-¾ cup nutritional yeast start with ¼ cup and add more, if desired*
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

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 ¼ cup nutritional yeast, lemon juice and salt. Blend until smooth and creamy. Taste test to see if you prefer more nutritional yeast, 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!

Nutrition Facts are for 1/6th of the recipe. They are an estimate and will vary depending specific brands you choose.

*Protein estimate includes 3/4 cup of nutritional yeast. If you use less it will reduce the protein content of the soup.