Broccoli and White Bean Soup
Tempeh Croutons, Microgreens
I’ve got a corned beef brisket cooking on the stove top right now, but that won’t be ready in time to share with you for St. Patrick’s Day dinner. I do, however, have a gorgeous striking spring-green soup here.
It’s vibrant and velvety and vegan. It screams of springtime with its verdant color and micro purple princess flowers which have a delicate texture and mild green pepper flavor. Tempeh croutons add just the right amount of crunch and earthiness.
This Broccoli and White Bean Soup is hearty enough to be served as a satisfying lunchtime meal, one that is healthy and happy… chock-full of protein, veggies, and fiber.
Broccoli and White Bean Soup Recipe
- 1 c. pea protein milk (such as Sproud Unsweetened)
- 1 c. filtered water
- 2 t. vegan chicken-flavored broth base (such as Orrington Farms)
- 1 T. extra virgin olive oil
- 12 oz. steamed broccoli
- 1 can 15 oz. low-sodium cannelini beans, rinsed and drained
- 1/4 sweet onion, chopped
- 1 small celery stalk, halved
- salt and pepper, to taste
Place all ingredients (except s & p) in a high-performance blender (such as Vitamix) in the order listed. Blend using the Hot Soup program. After 5 to 6 minutes, the blender will shut off and the soup will be hot. Add salt and pepper to taste, then blend again and if necessary add just enough hot water to thin to a velvety soup consistency.
*This soup method was adapted from Vitamix’s Broccoli Cheese Soup recipe. It can be made in a standard blender, but the consistency won’t be the same. If using a standard blender, once blended, the soup will need to be heated on the stove top.
- one 8 oz. tempeh cake
- avocado oil to stir fry (such as California Ranch avocado/olive oil blend)
Cut the tempeh into crouton-sized cubes. Stir fry in hot oil until golden. Drain on paper towels. Season immediately with sea salt.
- tempeh croutons
- microgreens (such as Fresh Origins Microgreens)
- fruity olive oil
- salt and fresh ground pepper
Ladle hot soup into shallow bowls. Drizzle with olive oil. Season with salt and fresh ground pepper. Artfully arrange croutons and microgreens on top.
Happy St. Patrick’s Day
Erin go Bragh
Stay Safe and Healthy!
And if you will be having some leftover corned beef later in the week, do try my corned beef and cabbage tacos. Recipe here.