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Broccoli and White Bean Soup with Nutritional Yeast
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Immersion blender

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups broccoli florets
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
  • Add the broccoli florets and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10 minutes until the broccoli is tender.
  • Stir in the white beans, nutritional yeast, salt, and black pepper. Remove the pot from the heat.
  • Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half the soup.

Notes

For a thicker result, let the soup sit for 5 minutes after blending so it settles. Adjust the salt after tasting since broths vary in saltiness. Leftovers keep well in the fridge for up to 3 days and reheat smoothly on the stovetop with a splash of broth if needed.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender