I love this no-fuss 10-minute meal for when I come home looking for a quick light meal at the end of a long day. There is almost nothing easier and more delicious to throw together in a snap. This easy cleansing green soup is made with white beans, broccoli, kale, cashews, and pure goodness and is an awesome way to sneak more veggies into your dinner. It’s 100% plant-based, gluten-free, and also happens to be totally dreamy.
I love this after a day where I perhaps said a big fat emphatic “yes” to a burrito bowl at lunch (and loved every bite of it by the way) and find myself in the mood for a light dish for dinner. The best way to top this soup is with an extra dash of olive oil, a sprig of fresh cilantro, and even some rye bread if you want something a bit heartier.
Keep it in your fridge in an airtight container and enjoy hot or cold throughout the week! If you’re looking for another awesome soup recipe, check out the Roasted Beet & Parsnip Soup that I featured in the photos here.
- - 4 tablespoons olive oil
- - 4 cloves garlic
- - 1 head broccoli
- - 3 cups washed fresh green kale leaves
- - 2 teaspoons cumin ground
- - ½ teaspoon chili powder, or to taste
- - ½ teaspoon coriander ground
- - ½ teaspoon smoked paprika
- - Juice of 1 ½ lemons
- - ½ cup raw cashews
- - 1 15 oz can cannellini beans
- - 2 ½ cups veggie broth
- - A dash of salt and pepper
- - 1 handful fresh cilantro
- Start by chopping the broccoli into small pieces. Next, add your olive oil to a medium saucepan, heating for about a minute before adding the cumin, chili powder, coriander, and smoked paprika. Heat for about 2 minutes, or until the garlic becomes fragrant. At this point, toss in the broccoli and cook until tender, stirring frequently so it doesn’t burn. Next, add the kale to the pan and heat until the leaves wilt.
- Remove your pan from the stove and pour its contents into a large blender (I used a Vitamix) along with the lemon juice, cashews, beans, veggie broth, cilantro, and salt & pepper. Blend for a few minutes, or until smooth. Return to the stove to heat, then serve it on up! This soup is lovely with some extra olive oil and fresh cilantro on top. Store it in your fridge in an airtight container for up to 5 days.