Clean Eating Broccoli Soup is creamy and satisfying while remaining simple for detoxing, special diets, or the Lenten season.
4
Servings
10
Ingredients
10
Comments
Ingredients
- 2 cups dice Broccoli
- 1 ½ cups dice Cauliflower
- 2 tablespoons Olive Oil
- 1 cup dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 ¾ cups cook Cannellini (White) Beans, Dried
- 2 ½ cups Chicken Broth/Stock
- 1 teaspoon Basil, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place broccoli and cauliflower in a large pot and add 1-2 inches of water.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place broccoli and cauliflower in a large pot and add 1-2 inches of water.
- Bring to a boil and steam broccoli and cauliflower about 3 minutes until tender and bright green.
- Drain and set aside.
- Return pot to the stove and heat olive oil over medium heat.
- Add onions and cook 3-5 minutes until soft.
- Add garlic and cook 1-2 more minutes until fragrant.
- Add beans, broth, and basil.
- Bring to a boil, then remove from heat.
- Stir in broccoli and cauliflower, reserving some pieces to add back into soup.
- Use a blender (or food processor or immersion blender) to puree soup until smooth. Season with salt and pepper and stir in reserved broccoli and cauliflower.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 237
- Total Fat
- 8g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 3mg
- Sodium
- 611mg
- Total Carbohydrates
- 31g
- Fiber
- 16g
- Sugar
- 4g
- Protein
- 11g
- WW Freestyle
- 2
10 Comments
Join the discussionThink I might need to try this one. 🙂
I made this yesterday and it is sooooo delicious! Thanks for sharing!
15 ounce dry or cooked beans? I have dry on hand…should I weigh out 15 ounces or??
15 ounces refers to canned beans. You can substitute 2 cups cooked dry beans for a can of beans. Here are the conversion amounts: http://onceamonthmom.com/sliced-diced-black-beans/
This soup is amazing! I added chili flakes for a bit more zip. I loved it. My “meatasaurus” hubbie enjoyed it. Haven’t tried it post-frozen yet.
Thank YOU SO Much! I have been looking for a recipe for Broccoli soup and this sounds PERFECT!!
I have prepared this soup many times since discovering it on your site, and it has been delicious every single time – even without the parmesan and pine nuts. I am an overeater, and with this soup, that’s an OK thing to be! Thank you so much for the recipe; I’m here to look for more.
Rhonda – Thank you so much for sharing. We love hearing how our readers adapt, and enjoy our recipes!
Just tried this soup. I also chopped the stems and saute them with the garlic and onions. It was really good.
Wonderful!