Creamy White Bean & Cruciferous Veggie

Creamy White Bean & Cruciferous Veggie Soup

Servings

3-4

Ingredients

  • diced white onion, ½ cup diced
  • fresh garlic, 2-3 cloves minced
  • vegetable broth, 3 cups (see homemade veg broth recipe or purchase premade)
  • broccoli florets or cauliflower florets, 2 cups
  • white beans, 1 15 oz can drained & rinsed
  • nutritional yeast, ¼ cup
  • onion powder, ½ tbsp
  • garlic powder, 1/2 tbsp
  • pinch of salt & pepper, to taste

Directions

  1. Place a soup pot on medium to high heat. When pot is heated, add the onion & dry‑sauté until onion begins to stick & get slightly translucent. You can also coat the bottom of the pot with oil or some broth if desired.

  2. Add the garlic, saute for an additional 2 minutes.

  3. Add about 1 ⁄4 cup of the vegetable stock to deglaze the pan, mixing around the garlic and onion.

  4. Reduce heat to medium. Add the remaining ingredients & bring to a simmer, allowing it to simmer about 12 minutes. Stir often.

    Be sure to taste test and adjust! Add in your fave spices or flavor touches.

  5. Turn off heat. Remove soup and place half the batch into a blender, blend the soup until smooth. Then add the rest and blend, or you can hold back and have thinner soup consistency.

  6. Best served with a side salad & small slice whole grain or sourdough bread.

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