Roasted Broccoli and White Bean Soup {Vegan}
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
This deliciously creamy broccoli soup is made with cannellini beans, coconut milk, and roasted garlic.
  • 2 tbsp olive oil
  • 2 heads of broccoli with stalks
  • 3 cloves of garlic, whole
  • 2 shallots or 1 medium onion, diced
  • 1 15 ounce can cannelloni beans
  • 3 cups low sodium vegetable broth
  • ⅓ cup coconut milk
  • Salt and pepper to taste
  • 2 salad (spring) onions, sliced (optional garnish)
  1. Preheat oven to 400 degrees fahrenheit.
  2. Chop the broccoli into florets and put the stalks to one side.
  3. Place the broccoli and garlic on a baking sheet, drizzle with 1 tbsp olive oil, and roast in the preheated oven for 18 minutes.
  4. Meanwhile, peel the broccoli stems and chop into ½ inch cubes.
  5. Heat the remaining 1 tbsp olive oil in a pan over a medium heat.
  6. Add the shallots and broccoli stems, cover, and cook gently for about 3 minutes.
  7. Add the vegetable broth and beans, cover, turn down the heat, and simmer for 15 minutes.
  8. Add the roasted broccoli and garlic to the pan, transfer to a blender, and blend until smooth.
  9. Return to the pan, add the coconut milk, and salt and pepper to taste.
  10. Top with salad onions and serve.
Recipe by The Wholesome Fork at