Creamy Vegan Broccoli Soup, 6 more Ways to Add More Protein to Your Meals

Creamy broccoli soup is a delicious and comforting dish that is perfect for any time of year. This vegan version is just as creamy and flavorful as the original, but without any dairy. Plus, it’s loaded with plant protein, healthy broccoli and other veggies that are sure to make you feel good.

In fact, one bite of this creamy Vegan Broccoli Soup and you’ll be shocked you’re eating broccoli and even more shocked that it’s so cheesy but there it is dairy free. It’s a rich, flavorful, and yes, slightly cheesy soup that’s supremely comforting and indulgent.

What makes this recipe so special…

The ultimate mash-up. 

Two of my fan-favorite recipes came together to form this new amazing soup…..cannellini beans and raw cashews. Both add more protein to this soup. Once they’re softened and blended together, they turn velvety smooth. Your family members & guests will have no idea this is dairy-free.  Yes it’s an excellent weeknight soup, but elegant enough for your next dinner engagement!

With each spoonful, you may think, “This soup is delicious and rich. How can it be good for me?” 

Well, to start, broccoli is a powerful superfood and Cruciferous vegetables are known for their cancer fighting properties along with fiber and a long list of vitamins and minerals. I recently led a 5 day Eat the Rainbow Challenge and broccoli was among the top “Green” favorite veggie 🥦.

The second ingredient that makes this recipe so special (and healthy) is cannellini beans. Just like most other beans, cannellini beans are loaded with protein and fiber and are low on the glycemic index, making them a wonderful choice for anyone watching their blood sugar levels.

And raw sprouted cashews add a good deal of healthy fats, plus extra protein and minerals. 
Besides beans and nuts, here’s a few more of my favorite ways to add additional protein to all my meals.

Easy protein ideas:

• Non dairy high protein milk
• Sprouted nuts or seeds, hemp seeds, chia seeds
• nut butters
• eggs or egg whites
• protein powders
• complete Collagen9

An easy and weeknight-friendly flavor bomb…

An ingredient rundown:

• broccoli the superfood that gets blended so even the kiddos will love this soup
• basil or use parsley if you can’t find basil
• soy sauce a little goes a long way. I used coconut aminos
• dijon mustard I love how this takes the soup up a notch
• nutritional yeast soooo yummy

Tips for making this recipe…

I have to say the best part about this soup, besides how easy it is to make, is the delicious nutty topping. So whatever you do, don’t skip the crispy topping.

Once you get all your soup ingredients into your kettle and you are waiting for your broccoli to get tender you can make your topping.

Yes, the soup is lovely on its own. But when you add the crispy nutty crumbles on top, it’s fantastic! 

The soup is rich and creamy, so the crunch from the nuts and panko adds the perfect contrasting texture. Plus, the subtle kick of heat from the red pepper flakes takes it over the top.

And don’t skip the drizzle of extra virgin olive oil at the end. Just a tiny bit adds an incredible mouthfeel and lovely flavor. It’s delicious serves with crusty bread!

VEGAN CREAMY BROCCOLI SOUP

INGREDIENTS:

•  2 tablespoons extra virgin olive oil
•  1 medium yellow onion, chopped
• 4 garlic cloves, minced
• ¼ teaspoon red pepper flakes (adds a spicy kick; omit for no heat)
• ¼ cup (60 mL) dry white wine (optional…I didn’t have any so immured)
•  1 pound (450g) broccoli, cut into florets and stems thinly sliced
• 1 jar of cannellini beans, drained and rinsed (see Note 1)
• 1 cup sprouted raw cashews (see Note 2)
• 4 cups low-sodium veg broth or bone broth
• 1 ½ teaspoons kosher salt
• Freshly cracked pepper

For Finishing:

• 1 heaping cup fresh basil leaves or parsley or cilantro
• 1 teaspoon coconut aminos
• ½ to 1 teaspoon Dijon mustard
• ¼ cup nutritional yeast
• 1 to 2 tablespoons freshly squeezed lemon juice
•  A drizzle of good-quality extra virgin olive oil

Crispy Nutty Crumbles (optional but recommended)

•  2 tablespoons extra virgin olive oil
• 2/3 cup left over sourdough bread crumbs or panko bread crumbs 
•  1/2 cup (70g) pine nuts (or raw cashews, finely chopped
• 1/4 teaspoon red pepper flakes (for a kick; omit for mild heat) 
•  1/4 teaspoon flaky sea salt 

DIRECTIONS:

1. Heat a large Dutch oven over medium heat with the olive oil until warm. Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden. Add the garlic and pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking.
2. Pour in the wine (if not using, add a splash or two of your veg broth). Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. Simmer until the wine has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes.
3. Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste. Stir to combine. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft.
4. Meanwhile, measure out the Finishing Ingredients and prepare the Crispy Nutty Crumbles.
5. For the Crispy Nutty Crumbles, add the oil to a large frying pan over medium heat and allow to warm. Add the panko and pine nuts (or chopped cashews) and stir occasionally for 4 to 6 minutes, until nuts and panko are starting to turn golden brown. Add red pepper flakes and salt for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking.
6. Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the basil, soy sauce, dijon mustard, nutritional yeast, 1 tablespoon lemon juice. Blend until pureed and smooth. Taste the soup, adding lemon juice or salt as desired. I usually add an extra ½ tablespoon lemon juice and ½ tsp kosher salt.
7. Transfer soup to four bowls. Drizzle a bit of olive oil on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with crusty bread.

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What’s your favorite green veggie?

Interested in joining my next challenge….you’ll have fun and it’s free!

How often do you eat plant based meals?