30 Minute Healthy Broccoli Soup
This dairy free broccoli soup is rich, creamy and so comforting. Ready in 25 minutes, this soup is great for cozy weeknight dinners or can be made for your weekly meal prep. The secret ingredient to this soup is pureed cauliflower and white beans (no cashews needed) to get that creamy texture without any dairy.
Servings 4
Calories 103kcal
Ingredients
- 1 medium head cauliflower removed from thick stalk and cut into small pieces
- 4 cups organic vegetable stock 1 box
- 1 medium head broccoli removed from thick stalk, cut into small bite size pieces
- 2 medium organic carrots, sliced
- 1 15 oz. can organic northern white beans (about 1.5 cup beans) or 1/2 cup soaked cashews
- 3/4 cups dairy free milk, unsweetened, divided
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1-2 teaspoon sea salt
- 1/2 teaspoon thyme (optional)
Instructions
- In a large pot, add 1/2 the carton of vegetable broth and florets from 1 medium cauliflower. Cover and cook 12-15 minutes, or until cauliflower is tender.
- While cauliflower is cooking, chop 1 medium head of broccoli and thinly slice 2 medium carrots (peel if necessary).
- Once cauliflower is tender, blend the cauliflower in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
- To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, 1 teaspoon garlic powder, 1-2 teaspoons salt (add less, you can always add more later), and 1/2 teaspoon thyme. Stir and cover for 7 minutes, or until broccoli is tender.
- While soup is cooking, rinse and drain a can of northern white beans. Blend with 1/2 cup dairy free milk until smooth.
- Add pureed beans and additional 1/4 cup dairy free milk to the soup once the broccoli is tender along with 1/2 cup nutritional yeast. Stir well to combine. Allow to cool slightly before enjoying.
Video
Notes
Troubleshooting tips:
- Too thick? Add 1/4 cup non-dairy milk.
- Too thin? Simmer on the stove until desired consistency is reached.
- Use fresh or frozen broccoli or cauliflower. Be sure to break up any broccoli florets into small, bite size pieces.
- No cauliflower? Use 1-2 russet potatoes (peeled and cubed) to get the same creamy texture.
- No white beans? Use soaked cashews (about 1 cup) to create a similar creamy texture.
- Cook cauliflower with 1 cup of vegetable broth 3 minutes at high pressure. Manually release when done.
- In the instant pot, blend the cauliflower with an extra 1 cup of vegetable broth with an immersion blender.
- Add the chopped broccoli and carrots, salt, garlic powder and thyme to the cauliflower mixture in the pressure cooker. Add the last 2 cups of vegetable broth and stir.
- Turn on the sauté function for 4 minutes, stirring regularly. After it's done, turn off the instant pot and add the lid for 2-3 minutes to let the broccoli steam.
- Rinse and drain the northern white beans. Blend with 1/2 cup milk until smooth.
- After the 2-3 minutes of steaming, take the lid off and stir well. Add pureed beans and additional 1/4 cup non-dairy milk and 1/2 cup nutritional yeast and stir to combine.
- Fridge: This soup gets better the longer it sits. Store in airtight containers for up to 4 days. I like to use mason jars for easy storage.
- Freezer: This soup can get mushy when frozen, so I recommend blending it completely before freezing. Use freezer safe container (I don't recommend glass jars as they can explode), I like using Soupercubes for easy portioning. Reheat from frozen or allow to thaw before reheating.
- Reheating:
- Stovetop: Reheat on the stove over medium low heat in a covered pot 8-10 minutes (or until warmed through).
- Microwave: Cook 2-4 minutes, pausing to stir once or twice while reheating
- Note: you may need to add some additional liquid when reheating if it gets too thick
Nutrition
Calories: 103kcal | Carbohydrates: 17g | Protein: 8g | Fat: 1g | Fiber: 7g | Sugar: 4g
