30-Minute Creamy High Protein Vegan Broccoli Soup
This healthy, creamy high protein vegan broccoli soup totally achieves the deliciousness of traditional cream of broccoli soup, but without dairy! We don't use any cream or cheese, but it still has that 'cheesy' flavor from the nutritional yeast, and creaminess from the blended white beans. Whip this healthy, dairy-free, cream of broccoli soup up in less than 30 minutes and enjoy a comforting bowl!
Servings 6
Calories 210kcal
Equipment
- Immersion blender or high speed blender
- Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 6 stalks celery diced
- 2 carrots diced
- 1 yellow potato diced
- 6 cups broccoli florets
- 540 ml white navy beans drained and rinsed if using canned
- 6 cups vegetable stock
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup nutritional yeast
- 1/3 cup hulled hemp seeds
- 2 tsp miso paste
- 1.5 lemons juiced
Instructions
- Start by sautéing the onion in olive oil in a large pot over medium heat until the onion is translucent. This usually takes about 3-4 minutes. Add the garlic and sauté for another 1-2 minutes.
- Add the celery, carrots, potato, broccoli, white beans, vegetable stock, salt and pepper and bring the soup to a low boil. Cover and reduce the heat to low to simmer for 20 minutes, or until the potatoes and carrots are fork tender.
- Once the carrots are potatoes are fork tender, add the hemp seeds, miso paste, nutritional yeast and lemon juice to the soup, then use an immersion blender to blend the soup until smooth (see note).
Notes
If you don't have an immersion blender, you can transfer the soup to a high speed blender and blend that way instead!
Nutrition
Calories: 210kcal | Carbohydrates: 32g | Protein: 15g | Fat: 4g | Sodium: 1200mg | Fiber: 9g
