Broccoli and Cannellini Soup

✓ Gluten-Free
✓ Dairy-Free
✓ Nut-Free

This Broccoli and Cannellini Soup is a lovely green soup to warm you up on a cold night. It is especially delicious topped off with feta, lemon juice and fresh basil. I’d recommend serving this soup with Lisa’s yummy High Protein Bread, or even our Lentil and Almond Crackers.

Broccoli, like other dark green leafy vegetables, is an absolute superfood! It is high in antioxidants, like kaempferol, quercetin, lutein and beta-carotene, which protect the body against oxidative damage. It is also a rich source of Vitamin C, folate and vitamin K. Broccoli also contains constituents that promote enzymatic activity in the liver, to support the body’s detoxification processes. It is also very alkalising. As you can see, broccoli is truly is a nutrient powerhouse, which is why we like to incorporate it into as many recipes as possible.


1 tbsp oil (extra virgin olive oil or avocado oil)
1 brown onion, peeled and chopped roughly
3 cloves garlic, crushed
1 litre vegetable stock, preferable organic or home made
2 big heads of broccoli
100g cannellini beans
Pepper, to taste

Optional Toppings: Feta, fresh basil and/or lemons (juice and zest)

  1. In a large saucepan, sauté the onion and garlic in oil till soft, then add the vegetable stock and bring to a simmer.
  2. Add the roughly chopped broccoli. Cover and simmer for 20 minutes. Add cannellini beans and blend all together.
  3. For each serve, add 2 tbsp crumbled feta, 1 tsp lemon juice and zest and 5 torn basil leaves.
  4. Finish off with black pepper and a drizzle of extra virgin olive oil.