Sneaky Broccoli Soup


Want a healthier version of broccoli soup? Try this sneaky broccoli bean soup. It's the right kind of spicy without needing all the fat from cheese.


4 cloves garlic minced
1 medium onion diced
1 tablespoon olive oil
1 large broccoli head, shredded
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
2 15-oz cans navy beans drained, and rinsed
1/2 teaspoon paprika
4 cups vegetable broth low sodium
2 tablespoons rosemary fresh, chopped Parmesan cheese for garnish


1. Mince garlic and dice onion, then saute in olive oil on medium heat for 4-5 minutes, until slightly tender.

2. In a food processor, shred broccoli until it reaches a uniform size.

3. Add broccoli to the sauteed garlic and onion, and saute for 2-3 minutes.

4. Drain and rinse both cans of navy beans, then puree in food processor.

5. Add beans to the vegetable mixture. Season with salt, pepper and paprika.

6. Slowly add the vegetable broth and rosemary.

7. Simmer on medium low heat for 20-25 minutes until broccoli reaches desired tenderness.

8. Use the food processor or blender to blend up food until it reaches a smooth texture. If you have an immersion blender, use that instead.


Nutritional data

Yield:5 Servings

Serving Size: 1.5 cups

Calories 210 | Fat 3.5g | Sodium 590mg | Total Carbs 35g | Dietary Fiber 12g | Protein 12g

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