Creamy Broccoli Kale Soup
This velvety soup gets its richness from blended white beans — not cream — making it deeply satisfying while staying fully plant-based and MIND diet friendly. Broccoli and kale bring fiber, folate, and antioxidants, while a touch of miso and nutritional yeast add savory depth. It’s cozy, nourishing, and brightened at the end with a splash of apple cider vinegar for balance. A perfect weeknight reset meal that feels indulgent but fuels your brain beautifully.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups cooked white beans, drained and rinsed
- 1 cup water
- 2 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- 1/4 tsp pepper
- 3 cups vegetable broth
- 3 cups broccoli, chopped
- 2 cups kale, de-stemmed and chopped
- 1/2 tsp white miso
- splash apple cider vinegar
Instructions
- Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft, about 4–5 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Stir in white beans, water, nutritional yeast, salt, turmeric, paprika, and black pepper. Simmer 2–3 minutes.
- Blend with an immersion blender until completely smooth and creamy. Set aside.
- In a large pot, bring vegetable broth to a simmer. Add broccoli and cook 8–10 minutes, until tender.
- Add kale and cook 1–2 minutes until wilted.
- Stir in the blended bean mixture. Add white miso.
- Simmer 2–3 minutes to combine. Finish with a splash of apple cider vinegar to brighten.
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Published: Feb 28, 2026