I’m not a fan of broccoli but it’s so good for us I force myself to eat it, though I’m always looking for healthy ways to “hide broccoli” in my foods so that I don’t taste it as much.

Today I had 20 minutes before one of my clients and I whipped this soup together and was VERY pleasantly surprised at how good it was.

It’s super easy to make, tastes great, and as an added bonus, it’s vegan, gluten-free and dairy-free!

I was in a rush so made this recipe as is, which made 2 servings. Feel free to double it. I was actually kind of bummed that there were no leftovers!

Ingredients:

2 tsp olive oil
1/2 of a medium yellow or vidalia onion, diced
3 large cloves of garlic, diced
1 head of broccoli, approximately 4 cups, rinsed and chopped
1 15 oz can of great northern white beans, rinsed and drained
2 cups of vegetable stock (chicken stock can also be used but the recipe will no longer be vegan)
salt and pepper to taste

Directions:

1. Heat olive oil in a soup pot over medium heat.

2. Add onions, stir and cover for 2 minutes.

3. Add garlic, stir and cover for an additional 2 minutes.

4. Add beans, broccoli and stock and bring to a boil.

5. Reduce heat to medium high (still boiling but won’t boil over once you cover it), cover and cook 3 - 5 minutes or until broccoli is tender when poked with a fork.

6. Carefully transfer the mixture to a blender and blend for approximately 10 seconds, until your soup is smooth and creamy.

7. Add salt and pepper to taste and enjoy.