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Creamy Vegan Broccoli Soup (High Protein & Mineral-Rich)

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5 from 2 reviews

This soup is rich, silky, and deeply nourishing. The mineral-rich pumpkin seeds create a creamy texture and white beans provide vegan protein.

Ingredients

Scale
  • ½ cup pumpkin seeds
  • 2 Tablespoons extra-virgin olive oil
  • 1 cup yellow onion, diced
  • ½ cup celery, chopped
  • 1 pound broccoli, stems diced, florets chopped
  • ¾ teaspoon sea salt
  • Freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 cup white beans, rinsed and drained or 1 cup Yukon Gold potatoes, diced
  • 5 cups vegetable or chicken broth
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon Dijon mustard
  • 1 Tablespoon lemon juice
  • ¼ cup fresh dill

Instructions

  1. Soak the pumpkin seeds in boiling water while you prepare the rest of the soup.
  2. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, broccoli stems, salt, and several grinds of pepper and sauté until softened, about 5 minutes.
  3. Add the beans (or potatoes) and garlic and stir, then add the broth, cover and simmer for 15 minutes to let the flavors develop or the potatoes are tender. 
  4. Add the broccoli florets and simmer 5 minutes.
  5. Rinse and drain the pumpkin seeds and put in a blender.
  6. Transfer the soup to the blender, Add the lemon juice apple cider vinegar and mustard, and blend until creamy. Work in batches, if necessary.
  7. Add the dill and pulse just a few times, so you still see bits of the dill. If the soup is too thick, add a little more broth to get your desired consistency.
  8. Serve garnished with dill and chopped pumpkin seeds

Equipment

Find it online: https://eatwellenjoylife.com/creamy-vegan-broccoli-soup/