Broccoli + White Bean Soup

Thick + creamy + ready in 20 minutes!

Ingredients

• 1 1/2 tablespoons extra virgin olive oil

• 1 medium yellow onion, chopped

• 4 garlic cloves, minced

• ¼ teaspoon red pepper flakes(adds a spicy kick; omit for no heat)

• 1 pound (450g) broccoli, cut into florets and stems thinly sliced

• 1 (15-ounce/425g) can of cannellini beans, drained and rinsed

• 1/2 (140g) raw cashews, soaked in boiling water for 10 minutes

• 3 ½ cups (840 mL) veg broth

• 1 teaspoon kosher salt

• Freshly cracked pepper

• 1/4 cup nutritional yeast

• 2 Tbs freshly squeezed lemon juice

Instructions

• Heat a large pot over medium heat with the olive oil until warm.

• Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden.

• Add the garlic and pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking

• Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste.

• Bring to a boil. Reduce the heat and simmer partially covered for 5 minutes. Remove from the heat.

• Once cooled add the nutritional yeast and lemon and blend the soup in a high-speed blender

Notes

• Serves 6

Adapted from and thanks to Rainbow Plant Life for the recipe