If you haven’t noticed already, roasting vegetables is a big thing in our household! We just love how roasting brings the flavour of the vegetable to another dimension, and if you don’t already roast your broccoli when you make soup with it, you are going to from now on.
Using white beans as a thickener adds some healthy protein to the meal and keeps vegan and dairy free.
With only 5 ingredients and 35 minutes to prepare, this is an easy and flavourful dinner to throw together any night of the week.
Ingredients for Roasted Broccoli and White Bean Soup
Leek (you could also use half a small onion)
How to Make Roasted Broccoli and White Bean Soup
First, I chop the broccoli into bite sized chunks. I also use the stem in this recipe. Simply cut off the bottom inch of the stalk, then trim off the tough exterior skin of the stalk. Chop the remaining interior of the stalk into bite sized pieces. Put all the broccoli pieces into a large bowl and add the olive oil and season with salt and pepper and add the crushed garlic.
Trim the leek and slice in half lengthwise. Slice the leek halves into little cresent slices then toss them in the bowl from the broccoli. Toss the vegetables until the pieces are evenly coated with the oil and seasoning.
Spread the vegetables out evenly across a large baking sheet. The pieces will roast better if they have space between them, and better roasting means better flavour!
Pop the tray in the oven for 20 mins.
When the vegetables have finished roasting, remove them from the oven and place them in a large pot on the stove. Add the vegetable stock and bring the soup to a boil. Simmer the soup for 10 minutes then using your immersion blender, blend the soup up in the pot until it reaches your desired consistency – I like my soup completely blended, James prefers his left a bit chunkier. Enjoy!
If you made this recipe, comment and rate it below to let us know what you thought! For weekly updates on what’s new on the blog sign up for our newsletter.
Roasted Broccoli and White Bean Soup
Roasted broccoli soup with white beans and garlic
- 1 large bunch Broccoli (florets and stems)
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 1 Leek
- 1.5 cups Cannellini Beans (1 can drained)
- Sea salt and pepper
Preheat your oven to 450℉
Chop the broccoli into bite sized chunks and place in a large bowl
Trim the leek, then slice into crescents. Add them to the bowl with the broccoli along with the oil and garlic. Season with salt and pepper, then toss until the vegetables are evenly coated.
Place the vegetables on a large baking sheet, ensuring that there is as much space as possible between pieces. Roast for 20 mins
Remove the vegetables from the baking tray, and place into a soup pot aloing with the vegetable stock. Bring the pot to a boil, then simmer for 10 minutes.
Using an immersion blender, blend the soup in the pot until it reaches your desired consistency. If you do not have an immersion blender, you can also do this with a regular blender but you will need to blend the soup in two batches.