Broccoli and White Bean Soup - High Protein & Vegan
This high protein broccoli and white bean soup is vegan, low fat and low calorie. The delicious creamy broccoli soup is great for weight loss, insulin resistance and full of liver cleansing vegetables. Soy milk and white beans are blended to make a creamy base for this vegan broccoli soup that is hearty and satisfying.
Equipment
- 1 Baking Pan
- 1 Soup pot
- 1 high powered blender
Ingredients
- 6 cups broccoli
- ½ large onion (1 cup chopped)
- 3 cloves garlic
- 2 cups white beans (cooked or canned)
- 2 tbsp coconut aminos
- 1 tbsp nutritional yeast
- 1 tbsp miso paste
- 2 cups unsweetened soy milk
- 2 cups water
- 1 tsp better than bouillon vegetable seasoning
- 1 tsp olive oil
- dash sea salt and cracked pepper
Instructions
- Preheat your oven to 400°F (200°C) and chop the broccoli into small florets.
- Mix the coconut aminos, nutritional yeast, and miso paste in a small bowl with a dash of salt and cracked pepper. Toss the broccoli florets with this mixture until evenly coated, and spread them out on a baking sheet. Roast in the preheated oven for about 20-25 minutes until the broccoli is tender and slightly browned.
- Chop the onion and mince the garlic. Add a tsp of olive oil to the soup pot and sauté the chopped onion and minced garlic for about 5-7 minutes, until slightly browned.
- Once the broccoli is roasted, reserve half of the onion-garlic mixture and half of the roasted broccoli for later. Finely chop the broccoli that is not going to be blended into smaller chunks before adding back into the soup.
- Add the white beans, half of the onion-garlic mix, half of the roasted broccoli, soy milk, and water mixed with vegetable bouillon in a blender. Blend until smooth and creamy.
- Return the creamy mixture to the soup pot and stir in the remaining sautéed onion, garlic, and roasted broccoli. Heat the soup over low to medium heat until warmed through.