This time of year I think we can all agree a wimpy soup just will not do. Hearty, satisfying and warming are all musts when it comes to January soup recipes. Especially with the winter my east coast friends have been having this year!
And when it comes to broccoli soups, I love when they are chunky with tender florets, creamy, a little 'cheesy' with a hint of smoky spice - and overall super flavorful. Today's recipe for Broccoli-Potato White Bean Soup is a come-in-from-the-cold-to-a-steaming-bowl-of-this kind of winner...
This soup is rich in not only veggies, but also legumes! A full can of white beans is blended into this soup, producing a thick, creamy and almost pea soup-like texture. I just loved it!
Folding in the veggies to the Vitamix-blended soup base..
Serve with a side of toast, Veganaise for me..
This splendid soup is rich in vitamin C, fiber, iron, protein and low in fat. Oil free and totally delicious!
Broccoli Potato White Bean Soup
By Published 01/27/2016
This cheesy, rich and creamy broccoli-potato soup has a creamy broccoli base studded with tender broccoli florets, onions and potatoes. This soup is warming, soothing and satisfying. And delicious!
Ingredients
- 1 large bunch of organic broccoli (about 6-8 cups raw when roughly chopped - including stems -- my "bunch" had 3 small heads in one bunch)
- 3 cloves garlic
- 1 medium white potato -- or Japanese white sweet potato***
- 2 cups vegetable broth
- 1 ½ cups white beans, cooked (1 standard can drained and rinsed beans)
- 1 medium white onion, chopped
- ¾ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon smoky paprika
- ⅓ cup nutritional yeast
- 1 bay leaf
- optional: 1 cup cooked pasta - any variety
- ***I used a white sweet potato -- this added a subtle sweetness that I actually loved, but I know a regular white potato will work well too for a more savory flavor profile.
Instructions
- Rinse broccoli. Divide head (or curd!) into florets. Dice or thinly slice the stems. For the potato, peel skin and roughly chop.
- Bring a large pot of water to a boil.
- Place the potato in first. Cook 5-6 minutes or until mostly tender. Then you can add in the broccoli to lightly cook until tender - about 2-3 minutes should do it. Around the ten minute mark, you can drain the water.
- Get a large mixing bowl for separating the veggies. Place ⅔ or the broccoli in a large blender container -- set the other ⅓ of broccoli aside in the big bowl. Add half of the potato to the blender and set the other half aside. For the chopped onion, add half to the blender and the other half aside.
- Also add to the blender: beans, nutritional yeast, pepper, salt, paprika, veggie broth and garlic.
- Blend the blender contents until thick and smooth. This works best in a high speed blender! You want this mixture to be silky and creamy.
- Pour the blender soup into a large soup pot. Then stir in the veggies you set aside in the large bowl. Also add in the bay leaf. Stir as you bring to a slow boil - then reduce heat to a simmer. Simmer for at least five minutes. If adding pasta, stir in the cooked pasta just before serving so it doesn't get too mushy. The soup will be ready to serve now, or you can simmer longer for a thicker soup consistency and more developed flavors.
- Serve warm with additional nutritional yeast and smoky paprika on top.
- Tip! For a thinner soup you can add more veggie broth or even a few splashes of unsweetened non-dairy milk. For a thicker soup you can add another potato.
Yield: 4 bowlsPrep Time: 00 hrs. 15 mins. Cook time: 00 hrs. 15 mins. Total time: 30 mins. Tags: soup, broccoli,potato,beans,onion,entree,vegan,dinner,
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per bowl - 4 bowls per recipe..
Did you know... broccoli is rich in protein!
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Marry says
I ended up sauteing the onion and garlic before adding to the blender. I used a little less beans because my Vitamix was full to the brim. The soup was really good! I added a little of the broccoli cooking water to rinse out the blender and thin the soup a bit. Served this soup with your Fall Forward salad which was a yummy accompaniment. Thanks again:)
Marry says
Hi Kathy,
I'm making this soup tonight. It seems odd that 1/2 of the raw onion gets added at the end and only cooks for 5 min. Is this how you make it?
Thanks, Marry
Mary Bellerive says
is this recipe wf plant based
Emily says
Would frozen broccoli work okay in this?
Kathy Patalsky says
I haven't tested that so I cannot say for sure, but it is worth trying. It might have a bit of a soggier texture due to the texture of frozen broccoli when thawed, but if you add some more potato you can probably balance that out.. if you try it let us know how it goes!
Maria Chuy Soto says
thanks I knew a potato is a potato, and the carbs are there. I am vegan, I will keep your info in mind if I decide to make this soup. I will be meeting with a nutritionist later this month to discuss how to eat vegan to control my diabetes without medication.
Monica says
Like the fresh tasting vegetables in the recipe (was lucky enough to get fresh broccoli and red potatoes at the farmers market). I added fresh thyme and topped with cayenne. Thanks!
Maria Chuy Soto says
can the beans be replaced with chickpeas?
Kathy Patalsky says
Sure, a creamy bean like cannelloni probably works best, but chickpeas are probably doable. Also, you could omit the beans and add more potato -- or even Cauliflower!
Maria Chuy Soto says
I love beans and potatoes, but with diabetes I have to find ways to replace carbs so I can enjoy the food without raising my sugar too much, trust me otherwise I would do it just the way you shared it here. it looks so good. I will play with it, love the idea of using cauliflower
Roksanda Kosmajac says
Use Organic Potatoes...you won't have any problems.
mary (eden pure living) says
So yummy... Im going to try this tout suite!
Kathy Patalsky says
Hope you loved it mary!
Christine (Run Plant Based) says
This looks great, always looking for new ways to enjoy broccoli and such a perfect winter recipe. Thanks!
Kathy Patalsky says
Thanks Christine!
John Hartil says
Lovely! A completely new one to try and it seems perfect for the weather here at the moment!
Kathy Patalsky says
Thanks John
Heather McClees says
Now this is my kinda recipe for a cold night!:) So hearty and healthy!:) That color is as gorgeous as matcha!;) Lovely photos, Kathy! xo
Kathy Patalsky says
Right?! The green color of this was just lovely and creamy from all those white beans. Green is good. <3
Amy says
Oh me, oh my! This sounds delicious!
I'll be making this soon! Thanks Kathy! 🙂
Kathy Patalsky says
Hooray, glad you like the look of it Amy!
Amy says
I made it last week and it was not only DELICIOUS but it was soooo easy to make! 🙂
Thanks Kathy!