(Vegan, gluten free, soy free, nut free)
Recipe by: Jennifer Coatanroch, La Vie Plenty
I am in love with this soup. I've eaten it almost every day for a week and I'm still not sick of it. I was craving something healthy AND hearty (but no guilt), and I found it!
I worked at a restaurant when I was younger, and we had this amazing winter vegetable soup. That was 20+ years ago, and I still think about it. It was that good.
It wasn't until later in my life that I understood why it's so great to have a soup like this in your recipe box: sometimes you can't find fresh produce that's in-season. In the winter here in the North East, certain produce at the market is not local and not in it's prime for nutrients (because it has most likely traveled from far away and lost nutrients along the way). So with something like this, you can use frozen broccoli (which has been frozen at the peak of its nutrient quality) and other vegetables that are available in the winter.
I was looking for the creaminess of potato, but didn't want the extra carbs, so cannellini beans were the perfect solution! There is literally nothing in this soup that isn't healthy, but it tastes so decadent.
I like to use an immersion blender for this, but you can always transfer to a regular blender to puree if you like. If you don't own an immersion blender though, it's a great piece to add to your kitchen! It's not expensive, and there are so many great uses for it.
If you try the soup, please leave a comment and let us know what you think!!
And make sure to follow us on Instagram for all of our healthy living posts.
Bon Appétit, and Happy Cooking!
Winter Vegetable Soup
Vegan, Gluten free, Nut free, Soy free
Prep time: 10-15 minutes
Cooking time: 30 minutes
Yield: 8-10 servings _________________________________________
1 small sweet onion, chopped
2 medium leeks, cut into half moon
1 large carrot (a heaping 1/2 cup of chopped carrot)
3 garlic cloves, diced
7-8 cups broccoli (florets and stalks is fine) (about 2 bunches of fresh broccoli if not using frozen)
1 Tbsp fresh thyme (1 tsp if using dried thyme)
1 can of white beans (drained and rinsed)
4 cups vegetable broth
1 Tbsp coconut oil
1 tsp salt
pepper to taste
Garnish ideas: diced avocado, chives, thyme, broccoli pieces, diced tomato, corn, non-dairy yogurt...
Heat a large soup pot or Dutch oven over medium heat, and add 1 tablespoon of coconut oil (any oil will work, but the coconut oil gives the soup a great flavor).
Add the onion and leek, and sauté for about 4 minutes, stirring occasionally so they don't burn.
Add the garlic, carrots, broccoli, salt and thyme. Sauté for 3 minutes, stirring occasionally.
Add the beans and broth, bring to a boil, and reduce the heat to low.
Simmer for 20 minutes (you don't need a lid).
Purée the soup with an immersion blender in the pot, or transfer to a blender and purée in batches.
Garnish as desired, and enjoy!!