Vegan Protein Creamy Broccoli & Spinach Soup
This creamy broccoli, spinach and potato soup is hearty, nourishing, and topped with pesto sour cream. A cosy, plant-based dinner for winter nights.
Ingredients
- 2 medium broccoli heads about 500 g, chopped into florets
- 1 medium bag baby spinach about 100 g
- 2 medium potatoes about 350 g, peeled and diced
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 cup cooked cannellini beans drained & rinsed
- ½ cup hemp seed hearts
- 4 cups vegetable stock
- ½ cup vegan cream
- 1 tablespoon butter for sautéing
- salt and black pepper to taste
To Serve
- basil macadamia pesto
- vegan sour cream
- garlic bread
Instructions
Cook the base
- Heat butter in a large pot over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.
Simmer veggies
- Add broccoli, potatoes, and vegetable stock. Bring to a boil, then reduce heat, cover and simmer 15–20 minutes until potatoes are tender.
Add spinach + protein
- Stir in spinach, white beans, hemp hearts, salt and pepper. Cook 2 minutes until spinach wilts.
Blend
- Use a blender or immersion blender to puree until smooth and creamy (or carefully blend in batches). Add cream if using.
Finish & serve
- Ladle into bowls and swirl with pesto sour cream if desired. Serve hot with garlic bread.
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