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a photo of High Protein Broccoli & White Bean Soup

High Protein Broccoli & White Bean Soup

This nourishing green soup is all about flavour with very little effort and contains 70-75g protein per pot! Roasting the veg first adds depth and sweetness, while silken tofu and white beans make it beautifully creamy and protein-rich – no cream needed. Perfect for batch cooking, cosy lunches, or a light dinner with good bread.

Takes 50 minutes

Serves 4

Ingredients
 

Roasted veg

  • 500 g broccoli chopped (about 4 cups)
  • 300 g silken tofu about 1¼ cups
  • 1 red onion roughly chopped (about 150g / 1 cup)
  • 2 cloves garlic
  • ½ thumb-sized piece fresh ginger peeled
  • 1 tbsp olive oil 15g
  • 1 tsp chilli powder

To finish the soup

  • 500 ml vegetable stock 2 cups
  • 1 tin white beans drained (400g tin, 250g net / about 1.5 cups)
  • 100 g baby spinach about 3 packed cups
  • Juice of 1 lemon

To serve (optional)

  • Fresh herbs parsley, coriander or chives
  • Coconut yoghurt for drizzling
  • Dukkah for crunch and texture

Instructions
 

Roast the veg

  • Drain and rinse the white beans. Preheat the oven to 200°C (fan). Add the broccoli, silken tofu, red onion, garlic, ginger, olive oil and chilli powder to a large roasting tray. Toss well.
  • Roast for 30 minutes, until tender and lightly golden.

Build the soup

  • Transfer all the roasted veg to a large pot. Add the vegetable stock, the white beans, baby spinach and lemon juice.

Blend

  • Use an immersion blender to blend until smooth and creamy. Add a little extra water or stock if you prefer a thinner soup. Taste and adjust seasoning to your liking by adding more salt, pepper, soy sauce or lemon juice..

Serve

  • Ladle into bowls and finish with fresh herbs, a drizzle of coconut yoghurt and a sprinkle of dukkah for crunch.
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