Creamy Broccoli & Cannellini Soup
This recipe creates a vibrant, creamy, and nutritious plant-based soup featuring tender broccoli and cannellini beans. Aromatic vegetables are simmered with vegetable stock, then blended with fresh spinach, dairy-free yogurt, basil, and a squeeze of lemon for a bright, comforting meal.
Equipment
- 1 Large Saucepan or Pot
- 1 Cutting Board
- 1 Chef's knife
- 1 Immersion Blender or standard blender
- 1 Ladle
Ingredients
Main
- * 2 tbsp rapeseed oil or sunflower oil
- * 1 onion
- * 1 tsp ready chopped garlic garlic puree
- * 1 head broccoli
- * 400g tin cannellini bean
- * 750ml vegetable stock
- * large handful baby spinach
- * 3 tbsp dairy free yoghurt soya or coconut
- * small handful fresh basil leaf
- * 1/2 a lemon
Instructions
- Chop the onion and broccoli head into florets. Drain and rinse the cannellini beans.
- Heat the oil in a large saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the garlic puree and cook for another minute until fragrant, being careful not to burn it.
- Add the broccoli florets, cannellini beans, and vegetable stock to the pot. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until the broccoli is tender.
- Stir in the baby spinach and cook for 1-2 minutes until wilted.
- Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer in batches to a standard blender.
- Stir in the dairy-free yogurt, fresh basil leaves, and the juice from half a lemon.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Reheat gently if necessary, but avoid boiling after adding the yogurt.
- Ladle the creamy broccoli and cannellini soup into bowls and serve warm, garnished with a fresh basil leaf or a swirl of yogurt.
Notes
For deeper flavor, consider roasting some broccoli florets before adding to the soup; this adds a lovely nutty depth. Ensure aromatics are fully softened to build a strong flavor base. When blending, pulse in stages to achieve desired consistency; over-blending can make vegetable soups gummy. Adjust thickness with extra stock if needed. The lemon juice and fresh basil are crucial finishing touches; add them off the heat to preserve their bright flavors. A pinch of lemon zest can also elevate the aroma for presentation.