Creamy Broccoli and White Bean Soup [ 35 min ]
This Velvety Broccoli and Cannellini Bean Soup is not only visually enticing with its vibrant green hue but also a nutritional powerhouse. Packed with fiber and plant-based protein, this soup is a comforting yet healthy option perfect for any season. Ready to enjoy in just 35 minutes, it’s an ideal choice for a quick weeknight dinner or a cozy lunch. The smooth, creamy texture paired with the subtle hint of thyme and lemon makes every spoonful a delightful experience.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 1 can white beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup unsweetened almond milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Add the broccoli florets and cook for 3-4 minutes, stirring occasionally.
- Stir in the white beans, vegetable broth, thyme, salt, black pepper, and red pepper flakes (if using). Bring to a boil.
- Reduce heat to a simmer and cook until broccoli is tender, about 15 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the almond milk and lemon juice.
- Heat gently until warmed through, and adjust seasoning to taste. Serve hot.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 24gProtéines: 7gFat: 6gSucre: 3g
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