A creamy broccoli soup that’s totally dairy-free! This dreamy soup is perfect for this freezing weather. It gets its creaminess from white beans, and cumin complements the broccoli quite well. I’ve actually always loved broccoli with cumin. Sometimes when I roast broccoli, I douse it with cumin. There’s just something about the earthiness of both that works well together. But back to this soup: It’s easy to make and so warming!
You use a good amount of apple cider vinegar, which adds needed acidity to all the earthiness. And I really can’t get over how the beans make this soup oh so creamy! It also comes together very quickly, and it’s really a no-waste recipe, since we use the stems, too!
The necessary tools for this recipe are a large pot and a blender. Simple and oh so good! Enjoy, and leave a comment below if you try it!
A creamy, dreamy broccoli soup that’s totally dairy-free!
20 Minutes
35 Minutes
55 Minutes
Step 1
Place a stock pot on medium heat and add avocado oil once warm. When the oil begins to shimmer, add onion and 1/2 tsp salt to the pot and stir it occasionally for 3-4 minutes until fragrant and just translucent. Add garlic and stir frequently for 2-3 minutes until garlic just begins to brown.
Step 2
Add broccoli and cumin, and stir to mix well. Cook for 5 minutes, adding a bit of oil or water, if necessary, to avoid burning. The broccoli should begin to turn tender. Add parsley, white beans, vinegar and the remaining tsp of salt. Mix to combine.
Step 3
Add water and turn up the heat. Once it reaches a boil, turn the heat down to a simmer, and cover with the top slightly ajar to help the broccoli retain its green color. Cook for 7-10 minutes, or until the broccoli is fully tender.
Step 4
Carefully spoon the mixture into a heat-safe blender, and blend until it’s super creamy. Taste for salt, top with parsley stems and serve hot.
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