This Vegan Broccoli Soup is chocked full of broccoli and lots of other good for you ingredients like spinach and white kidney beans. So filling and delicious!
Hey friends! If you’ve been following along Girl Heart Food for a little bit, you know I’m all about balance. One week I’ll share a super indulgent recipe, another maybe something more, shall I say, waist friendly. The main thing is that the recipes are easy, budget friendly and delicious!
So, today I’m aiming for the healthier side of things with this vegan broccoli soup. It’s seriously jam packed with goodness, you guys. I debated on what to name this baby. ‘Green goddess soup’ definitely crossed my mind, but I ended up going with something simple…vegan broccoli soup. Maybe the name choice is not quite as exciting as ‘green goddess’, but the taste factor is definitely there.
We LOVE broccoli in our home and always have a bunch in the fridge. Hubby can eat it until it comes out of his eyeballs, lol. Aside from this veggie packed soup, we love broccoli roasted. What’s your favourite way to prepare broccoli?
Vegan Broccoli Soup with Spinach
With just a few simple ingredients and less than 30 minutes you could be diving into a creamy bowl of this vegan broccoli soup. Don’t get me wrong, I love the more indulgent counterpart of this broccoli soup (broccoli cheddar) and I’m pretty confident about 50% of me is made of cheese. However, most times I do prefer to enjoy healthier versions of my faves. After all, like I said, balance 😉
What makes this vegan broccoli soup creamy? White kidney beans! I’ve used this technique in other soups and even chili and it always works out great! Beans thicken this broccoli soup substantially so there’s no need for heavy cream. And, as an added bonus, they provide a nice hit of fibre.
To really amp up the ‘green power’ of this soup, baby spinach comes to the party. Spinach not only contributes to the colour, but provides added fibre and vitamins. All good stuff!
How to Make Broccoli Soup
- Add some olive oil in a dutch oven or pot and cook onion
- Garlic goes next
- Throw in spinach, salt, pepper, nutmeg and nutritional yeast
- Add broccoli, beans and stock and cook until broccoli is tender
- Blitz with an immersion blender until nice and creamy
- Enjoy!
Can You Freeze Broccoli Soup?
Like with most things, it’s best enjoyed fresh. However, you can totally freeze if you prefer.
Pour cooled soup into vacuum seal bags, seal, lay flat on a baking sheet and place in freezer. OR place soup in freezer bags or containers.
How Long Does this Vegetable Soup Last in the Fridge?
I would enjoy within 3-4 days.
Tips for Making this Healthy Broccoli Soup
- This soup is on the thicker side. However, if you prefer to enjoy it thinner simply add more veggie stock.
- Nutritional yeast is used in this soup to add a subtle ‘cheese’ flavour, but you could omit if you prefer.
- Don’t have fresh baby spinach on hand? Try frozen. Just thaw and squeeze excess moisture before adding to soup.
- Cut the broccoli florets into not-too-large pieces so they cook relatively quickly.
- Speaking of broccoli, only the broccoli florets were used in this soup, not the stalks/stems. Having said that, don’t throw those away! They can be cut up or shredded and used in other dishes, like stir frys or these other 5 delicious dishes.
How to Garnish this Healthy Soup Recipe
- Swirl of coconut milk
- Yogurt (if opting for vegetarian, not vegan)
- Vegan shredded cheese
- Croutons
- Crispy chickpeas
Other Easy Plant Based Soups you May Enjoy
- Curried Carrot and Sweet Potato Soup
- Mung Bean Soup
- Zucchini Noodle Curry Coconut Soup with Grilled Tofu
Hope you enjoy these vegan broccoli soup as much as I do!
Until next time, take care and chit chat again soon 🙂
P.S. If you think this vegan broccoli soup will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Vegan Broccoli Soup with Spinach {under 30 minutes}
Ingredients
- 1 tbsp olive oil
- 1 onion -chopped
- 3 cloves garlic -minced
- 5 oz baby spinach -chopped and loosely packed (approx. 3 cups)
- 1 tsp salt -or to taste
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup nutritional yeast
- 7-8 cups broccoli florets -loosely packed (florets from about 2 medium-ish bunches)
- 19 oz can unsalted white kidney beans -rinsed and drained
- 5 cups unsalted vegetable broth -or more if you want a looser consistency
- shredded vegan cheese -garnish (optional)
Instructions
- In a dutch oven or pot on medium low heat add olive oil.
- Add onion to pot and cook for about 5 minutes until translucent. Stir in garlic and cook 1 minute.
- Stir in spinach, salt, pepper, nutmeg and nutritional yeast. Cook 2 minutes. Add broccoli, beans and stock.
- Bring to simmer, cover just slightly ajar and cook 10-15 minutes or until broccoli is tender. Blitz with an immersion blender until smooth. Add more broth if you want a looser consistency. Garnish, as desired. Enjoy!
Notes
- This soup is on the thicker side. However, if you prefer to enjoy it thinner simply add more veggie stock.
- Nutritional yeast is used in this soup to add a subtle 'cheese' flavour, but you could omit if you prefer.
- Don't have fresh baby spinach on hand? Try frozen. Just thaw and squeeze excess moisture before adding to soup.
- Cut the broccoli florets into not-too-large pieces so they cook relatively quickly.
- Speaking of broccoli, only the broccoli florets were used in this soup, not the stalks/stems. Having said that, don't throw those away! They can be cut up or shredded and used in other dishes.
- For more tips and garnish options, see body of post above.
