With the first full week of October now tucked behind us, I am in full on fall mode. I bought a succulent nestled in a Mexican sugar skull. I broke out the mulled wine. And now, I’m craving all things warm and cozy, and of course, everything pumpkin spice. It is so bizarre because, if you were to ask me last year, I would have said I was totally over pumpkin spice. But who knows? Our tastes always change.
Soup and spice and everything nice.
Typical of me? Yes, for sure, but I love autumn so much…I know, I sound like a broken record. Sorry not sorry.
I spent every day this week cooking in the kitchen. And, while I probably should have been studying, it was so much fun to start working with fall “themed” foods. I have to admit I will never get over tomatoes (tomato season RIP), but omg brussels and butternut come at me. I currently have three delicata squashes on my kitchen counter so you know the addiction is so real. Lately, I have also been into eating crazy amounts of apples with yogurt and nut butter. I do not know why, but I get into these ruts when it comes to late night snacks. Lately, I’ve been loving snacking on apples and my favorite chocolate.
Because you know… life is all about balance
Fall weather also means soups weather and I am here. for. it. I love a cozy bowl of soup, mostly because I can sit on my couch and eat it without worrying about balance. Have you ever successfully eaten a plate of food while sitting on the couch? Yeah I did not think so either.
But this soup is one of my latest favs to come out of my kitchen. It’s vegan, yet super creamy due to the addition of white cannellini beans. They are my secret to amp up the creamy factor of anything. I also add broccoli and spinach in here, along with a dollop of miso paste to make it super savory.
I personally love to use frozen veggies for this recipe, mostly because I always end up having them on hand. But you are free to use fresh. But I am a girl of convenience.
Then, you can either cook it in a pressure cooker (my favorite Instant-Pot is on sale now!) or a regular pot. Whatever you fancy. Then you blend blend blend. I personally love my immersion blender for tasks such as this, but feel free to do you babe.
This soup would pair so freaking well with a cozy blanket and some crusty bread for dippage. Actually, I could use a good grilled cheese for this baby at the moment. But, then again, when isn’t my mind on cheese?
Yields 4 servings
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (more or less)
- 1.5 tablespoons white wine vinegar (or any other type of vinegar)
- 3 cups low-sodium vegetable broth
- 1 can cannellini beans, rinsed + drained (or 2 cups cooked cannellini beans)
- 1 pound broccoli florets (fresh or frozen and defrosted both work)
- 1 tablespoon fresh parsley
- 1.5 cups frozen spinach (or 2 cups of fresh spinach)
- 1 tablespoon miso paste (optional but delish)
- sea salt, to taste
- black pepper, to taste
- yogurt, chopped green onion, or sunflower seeds, for serving
Heat the olive oil in a large pot over low heat, and sauté the onions for 5 - 7 minutes or until translucent.
Turn the heat up to medium, and toss in the garlic. Stir and cook for about 1 minute more. Then pour in the white wine and scrape all the brown yummy bits for the bottom of the pan. Simmer for a few minutes until the wine is mostly evaporated.
Add in the broth, beans, broccoli and parsley. Cover and simmer until the broccoli is bright green and tender throughout. This will take about 4 - 5 minutes. Then add in the greens, cover and simmer for 1 minute more. Add miso and season with salt and pepper.
Blend until completely smooth in a blender or use an immersion blender. You might need to do so in small batches if using a regular blender. Garnish with a dollop of yogurt, more fresh parsley, scallions, sunflower seeds, and a drizzle of olive oil and pepper.
You can also make this recipe in an instant pot. Use the saute function to cook the onions and garlic, then add in the broccoli, beans, greens and herbs. Use the lid to seal and then cook at high pressure for 2 minutes. Manually release the pressure, then blend.