This creamy, vibrant Vegan Broccoli White Bean Soup is a powerhouse of plant-based nutrition, packed with protein, fiber, and essential vitamins.
Free from dairy and refined carbs, it delivers a satisfying, low-fat meal perfect for lunch or dinner.
Quick to make and ideal for meal prep, it blends wholesome vegetables, aromatic herbs, and white beans into a silky, nourishing soup.
20-Minute Creamy Broccoli White Bean Soup
Equipment
- 1 large soup pot
- 1 chef’s knife
- 1 cutting board
- 1 high-speed blender or immersion blender
- Measuring Cups and Spoons
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 large parsnips peeled and finely diced
- 3 cloves garlic minced
- 1 lb about 6 cups broccoli florets, finely chopped
- 2 cans 19 oz each white beans, drained and rinsed
- 5 cups reduced-sodium vegetable broth or chicken stock if not vegan
- 3 cups frozen kale
- 1 –2 tbsp fresh lemon juice to taste
- 10 tbsp nutritional yeast
- 6 tbsp fresh dill chopped
- 6 tbsp fresh basil chopped
- ¼ cup fresh chives chopped
- Salt and pepper to taste
Optional Toppings:
- Red chili flakes
- Toasted pine nuts
- Coconut yogurt
- Fresh dill
- Hemp hearts
Instructions
- Prepare the Vegetables: Start by washing and drying all your vegetables. Dice the onion and celery into small, even pieces so they cook uniformly. Peel the parsnips and cut them into finely diced cubes, roughly the same size as the celery. Chop the broccoli florets into small pieces, about 1-inch or smaller, so they soften quickly during cooking. Mince the garlic cloves finely to release their full aroma.
- Sauté the Aromatics: Place a large soup pot over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the diced onions, celery, and parsnips. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables become slightly tender and fragrant. This step builds the foundational flavors for the soup.
- Add Garlic and Seasonings: Add the minced garlic to the sautéed vegetables. Stir constantly for about 1 minute until the garlic releases its aroma, being careful not to burn it. Sprinkle a pinch of salt and pepper at this stage to help the vegetables release moisture and enhance flavor.
- Combine Broccoli, Beans, and Broth: Add the chopped broccoli florets and the drained white beans to the pot. Pour in 5 cups of reduced-sodium vegetable broth (or chicken stock if not vegan). Stir gently to combine all ingredients. Increase the heat to bring the mixture to a gentle simmer. Cover the pot and cook for 10–12 minutes, or until the parsnips and broccoli are tender when pierced with a fork.
- Incorporate Greens and Herbs: Reduce the heat to medium-low and add the frozen kale, 6 tablespoons chopped dill, 6 tablespoons fresh basil, and 1/4 cup chopped chives. Stir well to combine, letting the kale gently wilt. Then, add 1–2 tablespoons of fresh lemon juice and 10 tablespoons of nutritional yeast, stirring to evenly distribute. Allow the soup to cook for another 3–5 minutes to let the flavors meld together.
- Blend the Soup to Creamy Perfection: Carefully transfer the soup in batches to a high-speed blender. Blend until completely smooth and creamy, ensuring there are no lumps. If you prefer, you can also use an immersion blender directly in the pot for convenience. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Prepare Optional Toppings: While the soup is blending, prepare your toppings. Toast pine nuts lightly in a small dry skillet until golden brown. Chop extra fresh dill for garnish. Gather coconut yogurt, red chili flakes, and hemp hearts for optional finishing touches.
- Serve and Enjoy: Ladle the soup into bowls and add your desired toppings. Drizzle a swirl of coconut yogurt, sprinkle toasted pine nuts, hemp hearts, and red chili flakes, and finish with a touch of fresh dill. Serve hot and enjoy a comforting, protein-rich, fiber-packed meal that’s perfect for lunch, dinner, or meal prep.
Notes
- Use fresh, firm broccoli for the best texture, but frozen broccoli can also work in a pinch.
- Canned white beans save time, but soaking and cooking your own beans will enhance flavor and reduce sodium.
- Nutritional yeast adds a cheesy, savory depth; adjust the quantity to taste.
- For a smoother soup, use a high-speed blender; an immersion blender works well for a slightly chunkier texture.
- Adjust herbs and lemon juice based on personal preference to balance freshness and tanginess.
- Optional toppings like hemp hearts, pine nuts, or coconut yogurt elevate both flavor and presentation.
Chef’s Secrets For Maximum Flavor
To create a soup with a rich, layered flavor, focus on sautéing your aromatics properly.
Allow the onions, celery, and parsnips to soften and slightly caramelize before adding the garlic—this builds a naturally sweet and savory base.
Using fresh herbs like basil, dill, and chives toward the end of cooking preserves their bright flavors.
Nutritional yeast adds umami and depth, mimicking the richness of a creamy soup without dairy.
For an ultra-smooth texture, blend in small batches and scrape down the sides of the blender to ensure everything is evenly pureed.
Serving Suggestions For Every Occasion
This soup is incredibly versatile and pairs beautifully with a variety of accompaniments.
Serve it with warm, crusty bread or garlic toast for a comforting meal.
Add a side salad with lemon vinaigrette to keep the lunch light yet satisfying.
For a heartier option, top the soup with roasted chickpeas or sautéed mushrooms.
When garnishing, a swirl of coconut yogurt or a sprinkle of toasted pine nuts provides texture contrast and visual appeal, making it perfect for both everyday meals and casual entertaining.
Storage Tips To Keep Soup Fresh
Store leftover soup in an airtight container in the refrigerator for up to 4–5 days.
To preserve maximum flavor, store the toppings separately and add them only when serving.
This soup freezes very well for up to 3 months; freeze in individual portions for convenient meal prep.
When reheating, warm gently on the stovetop over medium-low heat to prevent separation.
A quick stir in a splash of vegetable broth can help restore creamy consistency after freezing or refrigeration.
Frequently Asked Questions
1. Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works well and makes this recipe even faster. Just add it a few minutes earlier during cooking to ensure it softens properly.
2. Is this soup suitable for meal prep?
Absolutely. It keeps well in the fridge for up to 5 days and freezes nicely in individual portions, making it an ideal make-ahead lunch or dinner.
3. Can I substitute other greens for kale?
Yes, spinach, Swiss chard, or collard greens are great alternatives. Add them toward the end of cooking to maintain vibrant color and nutrients.
4. How can I make the soup creamier without dairy?
Blending the soup thoroughly in a high-speed blender creates a silky texture. Adding nutritional yeast enhances creaminess and adds a subtle cheesy flavor.
5. Can I adjust the protein content?
Certainly! Increase the white beans slightly or add cooked lentils for extra plant-based protein. Hemp hearts or a topping of roasted chickpeas can also boost protein while adding texture.
