Brocc ’n’ Roll: Creamy Broccoli White Bean Soup

Grab this

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 6 cups chopped broccoli (about 600 g), stems and florets separated
• 1 can (398 mL) no-salt-added cannellini beans, drained and rinsed
• 3 cups low-sodium vegetable broth
• 1 cup water
• 3 tablespoons nutritional yeast
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped fresh dill, plus more for serving
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt, or to taste
• 1/4 cup toasted pumpkin seeds

Do this

1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the garlic and chopped broccoli stems. Cook for 2 minutes, stirring, until fragrant.
3. Add the broccoli florets, cannellini beans, vegetable broth and water. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the broccoli is very tender.
4. Remove the pot from the heat. Add the nutritional yeast, apple cider vinegar, dill, black pepper and salt.
5. Blend until smooth with an immersion blender. If using a countertop blender, work in batches and leave the lid vent open so steam can escape.
6. Taste and adjust the seasoning. Ladle into four bowls and finish with toasted pumpkin seeds, extra dill and a little black pepper.